BOVINE-MILK PROTEIN-PROPERTIES AND THE MANUFACTURING QUALITY OF MILK

A survey of the composition and properties of the individual milk proteins is given, as well as a description of the structure and properties of casein micelles which are the most important functional units during the processing of milk. Particularly important reactions highlighted are the interactions of caseins with calcium ions, and the heat-induced reactions of caseins and serum proteins. These aspects of the properties of proteins are then considered in terms of their effects on the major processes in milk, which are heating, fermentation and concentration. The effects of processing on modification of the protein composition of milk are discussed in relation to overall changes in composition and to the introduction of specific genetic variants.