|Formation and properties of the whey protein/K-casein complexes in heated skim milk - A review|
This review paper by L. Donato, from the Nestlé Research Center in Lausanne, Switzerland, and F. Guyomarc’h, from INRA-AGROCAMPUS OUEST in Rennes, France, stems from collaborative research between the authors, D. Dalgleish and M. Corredig at the University of Guelph, Canada, over the last few years.
The whey protein/?-casein complexes are formed in milk on heat-treatment due to the denaturation of whey proteins and are considered to be responsible for major changes in the ability of the raw material to be processed into cheese or yoghurt. These complexes are quite often regarded as whey protein aggregates; however, it is likely that the presence of casein molecules does play a role in their specific formation, structure and interaction properties, especially with the casein micelles when the milk system destabilises. This review attempts to cast light on the particular properties of the natural whey protein/?-casein complexes of heated milk. It also reviews the current proposed pathways describing their role in acid or rennet gelation.
Anne Thierry, Editor-in-Chief
Formation and properties of the whey protein/?-casein complexes in heated skim milk – A review