Complex formation between casein and whey protein in heat treated milk

When milk is heated at temperatures higher then 80°C the complex of casein and whey proteins is formed, well known as milk protein coaggregates. The high temperatures markedly reduce casein sensitivity for rennet. Curd made from milk treated at the temperature higher than 80°C, was too soft, weak and had bad rheological and technological 'properties. By lower pH, higher concentration of Ca2+, proteins and temperature coagulation, rate of coagulation of milk was reduced and could give curd with good rheological properties, acceptable for cheese production. Our results show that whey, obtained from milk treated at different high temperatures, had less than 50% of nitrogen and by 60% less milk fat than whey obtained from the raw milk or milk pasteurized at lower temperature.