Combined effect of whey protein and aS1-casein genotype on the heat stability of goat milk

Goat milk is characterized by a very low heat stability, which could be related to compositional factors. In this paper, the role of the heat-induced interaction between whey proteins and casein micelles is considered. The effect of the casein micelle structure is evaluated using milk samples with different α SI -casein genotypes, and the protein interactions are studied at various pH values in order to take into account the strong pH-dependence of the heat stability, The results suggest that the heat-induced interaction of β-lactoglobulin with κ-casein is of minor importance at natural pH, but is promoted at more elevated pH.

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