The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions, and Effects on the Functional Properties of Milk

Milk Proteins: from Expression to Food, Second Edition

Volumn , Issue , 2014, Pages 269-318

  Anema, Skelte G ^a  

^a FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85159424086     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-405171-3.00009-X     Document Type: Chapter

References (178)

1. S.G. Anema and A.B. McKenna (1996) Reaction kinetics of thermal denaturation of whey proteins in heated reconstituted whole milk. Journal of Agricultural and Food Chemistry 44 422-428.
2. S.G. Anema and H. Klostermeyer (1997) Heat-induced, pH-dependent dissociation of casein micelles on heating reconstituted skim milk at temperatures below 100 °C. Journal of Agricultural and Food Chemistry 45 1108-1115.
3. S.G. Anema (1998) Effect of milk concentration on heat-induced, pH-dependent dissociation of casein from micelles in reconstituted skim milk at temperatures between 20 and 120 °C. Journal of Agricultural and Food Chemistry 46 2299-2305.
4. S.G. Anema and R.J. Lloyd (1999) Analysis of whey protein denaturation: A comparative study of alternative methods. Milchwissenschaft 54 206-210.
5. S.G. Anema (2000) Effect of milk concentration on the irreversible thermal denaturation and disulfide aggregation of β-lactoglobulin. Journal of Agricultural and Food Chemistry 48 4168-4175.
6. S.G. Anema and Y. Li (2000) Further studies on the heat-induced, pH-dependent dissociation of casein from the micelles in reconstituted skim milk. Lebensmittel Wissenschaft und Technologie 33 335-343.
7. S.G. Anema (2001) Kinetics of the irreversible thermal denaturation and disulfide aggregation of α-lactalbumin in milk samples of various concentrations. Journal of Food Science 66 2-9.
8. S.G. Anema and Y. Li (2003) Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Journal of Agricultural and Food Chemistry 51 1640-1646.
9. S.G. Anema and Y. Li (2003) Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size. Journal of Dairy Research 70 73-83.
10. S.G. Anema, S.K. Lee, E.K. Lowe and H. Klostermeyer (2004) Rheological properties of acid gels prepared from heated pH-adjusted skim milk. Journal of Agricultural and Food Chemistry 52 337-343.
11. S.G. Anema, E.K. Lowe and S.K. Lee (2004) Effect of pH at heating on the acid-induced aggregation of casein micelles in reconstituted skim milk. Lebensmittel Wissenschaft und Technologie 37 779-787.
12. S.G. Anema, E.K. Lowe and Y. Li (2004) Effect of pH on the viscosity of heated reconstituted skim milk. International Dairy Journal 14 541-548.
13. S.G. Anema, S.K. Lee and H. Klostermeyer (2006) Effect of protein, nonprotein-soluble components, and lactose concentrations on the irreversible thermal denaturation of β-lactoglobulin and α-lactalbumin in skim milk. Journal of Agricultural and Food Chemistry 54 7339-7348.
14. S.G. Anema (2007) Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk. Journal of Agricultural and Food Chemistry 55 3635-3642.
15. S.G. Anema, S.K. Lee and H. Klostermeyer (2007) Effect of pH at heat treatment on the hydrolysis of κ-casein and the gelation of skim milk by chymosin. LWT - Food Science and Technology 40 99-106.
16. S.G. Anema (2008) On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins. Journal of Dairy Research 75 415-421.
17. S.G. Anema (2008) Effect of milk solids concentration on the gels formed by the acidification of heated pH-adjusted skim milk. Food Chemistry 108 110-118.
18. S.G. Anema (2009) The use of “lab-on-a-chip” microfluidic SDS electrophoresis technology for the separation and quantification of milk proteins. International Dairy Journal 19 198-204.
19. S.G. Anema, S.K. Lee and H. Klostermeyer (2011) Rennet-induced aggregation of heated pH-adjusted skim milk. Journal of Agricultural and Food Chemistry 59 8413-8422.
20. A. Baer, M. Oroz and B. Blanc (1976) Serological studies on heat-induced interactions of α-lactalbumin and milk-proteins. Journal of Dairy Research 43 419-432.
21. M. Britten and H.J. Giroux (2001) Acid-induced gelation of whey protein polymers: Effects of pH and calcium concentration during polymerization. Food Hydrocolloids 15 609-617.
22. U. Butikofer, J. Meyer and B. Rehberger (2006) Determination of the percentage of α-lactalbumin and β-lactoglobulin of total milk protein in raw and heat treated skim milk. Milchwissenschaft 61 263-266.
23. J. Chandrapala, M.A. Augustin, I. McKinnon and P. Udabage (2010) Effects of pH, calcium-complexing agents and milk solids concentration on formation of soluble protein aggregates in heated reconstituted skim milk. International Dairy Journal 20 777-784.
24. Y. Cho, H. Singh and L.K. Creamer (2003) Heat-induced interactions of β-lactoglobulin A and κ-casein B in a model system. Journal of Dairy Research 70 61-71.
25. M. Corredig and D.G. Dalgleish (1996) Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk. Food Research International 29 49-55.
26. M. Corredig and D.G. Dalgleish (1996) The binding of α-lactalbumin and β-lactoglobulin to casein micelles in milk treated by different heating systems. Milchwissenschaft 51 123-127.
27. M. Corredig and D.G. Dalgleish (1999) The mechanisms of the heat-induced interaction of whey proteins with casein micelles in milk. International Dairy Journal 9 233-236.
28. L.K. Creamer, G.P. Berry and A.R. Matheson (1978) Effect of pH on protein aggregation in heated skim milk. New Zealand Journal of Dairy Science and Technology 13 9-15.
29. L.K. Creamer and A.R. Matheson (1980) Effect of heat-treatment on the proteins of pasteurized skim milk. New Zealand Journal of Dairy Science and Technology 15 37-49.
30. L.K. Creamer, A. Bienvenue, H. Nilsson, M. Paulsson, M. van Wanroij, E.K. Lowe, S.G. Anema, M.J. Boland and R. Jimenez-Flores (2004) Heat-induced redistribution of disulfide bonds in milk proteins. 1. Bovine β-lactoglobulin. Journal of Agricultural and Food Chemistry 52 7660-7668.
31. T. Croguennec, S. Bouhallab, D. Molle, B.T. O’Kennedy and R. Mehra (2003) Stable monomeric intermediate with exposed Cys-119 is formed during heat denaturation of β-lactoglobulin. Biochemical and Biophysical Research Communications 301 465-471.
32. T. Croguennec, D. Molle, R. Mehra and S. Bouhallab (2004) Spectroscopic characterization of heat-induced nonnative β-lactoglobulin monomers. Protein Science 13 1340-1346.
33. D.G. Dalgleish (2011) On the structural models of bovine casein micelles—review and possible improvements. Soft Matter 7 2265-2272.
34. D.G. Dalgleish and M. Corredig (2012) The structure of the casein micelle of milk and its changes during processing. Annual Review of Food Science and Technology 3 449-467.
35. F. Dannenberg and H.G. Kessler (1988) Reaction kinetics of the denaturation of whey proteins in milk. Journal of Food Science 53 258-263.
36. F. Dannenberg and H.G. Kessler (1988) Effect of denaturation of β-lactoglobulin on texture properties of set-style nonfat yoghurt. 1. Syneresis. Milchwissenschaft 43 632-635.
37. F. Dannenberg and H.G. Kessler (1988) Effect of denaturation of β-lactoglobulin on texture properties of set-style nonfat yoghurt. 2. Firmness and flow properties. Milchwissenschaft 43 700-704.
38. C.G. de Kruif and C. Holt (2003) Casein micelle structure, functions and interactions. P.F. Fox, P.L.H. McSweeney (Eds) Advanced Dairy Chemistry, Volume 1: Proteins New York: Kluwer Academic/Plenum Publishers 233-276.
39. C.G. de Kruif, T. Huppertz, V.S. Urban and A.V. Petukhov (2012) Casein micelles and their internal structure. Advances in Colloid and Interface Science 171-172. 36–52
40. H. Doi, T. Tokuyama, F.H. Kuo, F. Ibuki and M. Kanamori (1983) Heat-induced complex-formation between κ-casein and α-lactalbumin. Agricultural and Biological Chemistry 47 2817-2824.
41. L. Donato and D.G. Dalgleish (2006) Effect of the pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates. Journal of Agricultural and Food Chemistry 54 7804-7811.
42. L. Donato, M. Alexander and D.G. Dalgleish (2007) Acid gelation in heated and unheated milks: Interactions between serum protein complexes and the surfaces of casein micelles. Journal of Agricultural and Food Chemistry 55 4160-4168.
43. L. Donato, F. Guyomarc’h, S. Amiot and D.G. Dalgleish (2007) Formation of whey protein/κ-casein complexes in heated milk: Preferential reaction of whey protein with κ-casein in the casein micelles. International Dairy Journal 17 1161-1167.
44. L. Donato and F. Guyomarc’h (2009) Formation and properties of the whey protein/κ-casein complexes in heated skim milk—A review. Dairy Science and Technology 89 3-29.
45. D. Dupont and S. Muller-Renaud (2006) Quantification of proteins in dairy products using an optical biosensor. Journal of AOAC International 89 843-848.
46. A.A. Elfagm and J.V. Wheelock (1978) Heat interaction between α-lactalbumin, β-lactoglobulin and casein in bovine milk. Journal of Dairy Science 61 159-163.
47. J.R. Euber and J.R. Brunner (1982) Interaction of κ-casein with immobilized β-lactoglobulin. Journal of Dairy Science 65 2384-2387.
48. J.F. Fairise and P. Cayot (1998) New ultrarapid method for the separation of milk proteins by capillary electrophoresis. Journal of Agricultural and Food Chemistry 46 2628-2633.
49. H.M. Farrell, E.L. Malin, E.M. Brown and P.X. Qi (2006) Casein micelle structure: What can be learned from milk synthesis and structural biology? Current Opinion in Colloid and Interface Science 11 135-147.
50. P.F. Fox (2003) Milk proteins: General and historical aspects. P.F. Fox, P.L.H. McSweeney (Eds) Advanced Dairy Chemistry, Volume 1: Proteins New York: Kluwer Academic/Plenum Publishers 1-48.
51. B.L. Gillece Castro and J.T. Stults (1996) Peptide characterization by mass spectrometry. High Resolution Separation and Analysis of Biological Macromolecules, Pt B 271 427-448.
52. J.J. Gorman, T.P. Wallis and J.J. Pitt (2002) Protein disulfide bond determination by mass spectrometry. Mass Spectrometry Reviews 21 183-216.
53. P. Gough and R.J. Jenness (1962) Heat denaturation of β-lactoglobulins A and B. Journal of Dairy Science 45 1033-1039.
54. J.F. Graveland-Bikker and S.G. Anema (2003) Effect of individual whey proteins on the rheological properties of acid gels prepared from heated skim milk. International Dairy Journal 13 401-408.
55. J. Grindrod and T.A. Nickerson (1967) Changes in milk proteins treated with hydrogen peroxide. Journal of Dairy Science 50 142-146.
56. W. Gustaw, P. Glibowski and S. Mleko (2006) The rheological properties of yoghurt with incorporated whey protein aggregates/polymers. Milchwissenschaft–Milk Science International 61 415-419.
57. W. Gustaw, D. Szwajgier and S. Mleko (2009) The rheological properties of yoghurt with the addition of lyophilized polymerized whey protein. Milchwissenschaft–Milk Science International 64 60-64.
58. F. Guyomarc’h, A.J.R. Law and D.G. Dalgleish (2003) Formation of soluble and micelle-bound protein aggregates in heated milk. Journal of Agricultural and Food Chemistry 51 4652-4660.
59. F. Guyomarc’h, M. Jemin, V. Le Tilly, M.N. Madec and M.H. Famelart (2009) Role of the heat-induced whey protein-κ-casein complexes in the formation of acid milk gels: A kinetic study using rheology and confocal microscopy. Journal of Agricultural and Food Chemistry 57 5910-5917.
60. Z. Haque, M.M. Kristjansson and J.E. Kinsella (1987) Interaction between κ-casein and β-lactoglobulin—possible mechanism. Journal of Agricultural and Food Chemistry 35 644-649.
61. Z. Haque and J.E. Kinsella (1988) Interaction between heated κ-casein and β-lactoglobulin—predominance of hydrophobic interactions in the initial stages of complex formation. Journal of Dairy Research 55 67-80.
62. H.A. Harland and U.S. Ashworth (1945) The preparation and effect of heat treatment on the whey proteins of milk. Journal of Dairy Science 28 879-886.
63. H.A. Harland and U.S. Ashworth (1947) A rapid method for estimation of whey proteins as an indication of baking quality of nonfat dry milk solids. Food Research 12 247-251.
64. H.A. Harland, S.T. Coulter and R. Jenness (1952) The effect of the various steps in the manufacture on the extent of serum protein denaturation in nonfat dry milk solids. Journal of Dairy Science 35 363-368.
65. H.A. Harland, S.T. Coulter and R. Jenness (1955) Natural variation of milk serum proteins as a limitation of their use in evaluating the heat treatment of milk. Journal of Dairy Science 38 858-869.
66. G. Henry, D. Molle, F. Morgan, J. Fauquant and S. Bouhallab (2002) Heat-induced covalent complex between casein micelles and β-lactoglobulin from goat's milk: Identification of an involved disulfide bond. Journal of Agricultural and Food Chemistry 50 185-191.
67. A.R. Hill (1989) The β-lactoglobulin-κ-casein complex. Canadian Institute of Food Science and Technology Journal 22 120-123.
68. R.M. Hillier and R.L.J. Lyster (1979) Whey protein denaturation in heated milk and cheese whey. Journal of Dairy Research 46 95-102.
69. M.A.M. Hoffmann and P.J.J.M. van Mil (1997) Heat-induced aggregation of β-lactoglobul in: Role of the free thiol group and disulfide bonds. Journal of Agricultural and Food Chemistry 45 2942-2948.
70. J.W. Holland, H.C. Deeth and P.F. Alewood (2008) Analysis of disulfide linkages in bovine κ-casein oligomers using two-dimensional electrophoresis. Electrophoresis 29 2402-2410.
71. C. Holt (1992) Structure and stability of bovine casein micelles. Advances in Protein Chemistry 43 63-151.
72. C. Holt and D.S. Horne (1996) The hairy casein micelle: Evolution of the concept and its implications for dairy technology. Netherlands Milk and Dairy Journal 50 85-111.
73. Y.H. Hong and L.K. Creamer (2002) Changed protein structures of bovine β-lactoglobulin B and α-lactalbumin as a consequence of heat treatment. International Dairy Journal 12 345-359.
74. D.S. Horne (1998) Casein interactions: Casting light on the black boxes, the structure in dairy products. International Dairy Journal 8 171-177.
75. D.S. Horne (2002) Casein structure, self-assembly and gelation. Current Opinion in Colloid and Interface Science 7 456-461.
76. D.S. Horne (2003) Casein micelles as hard spheres: Limitations of the model in acidified gel formation. Colloids and Surfaces A: Physicochemical and Engineering Aspects 213 255-263.
77. D.S. Horne (2006) Casein micelle structure: Models and muddles. Current Opinion in Colloid and Interface Science 11 148-153.
78. S. Iametti, B. Gregori, G. Vecchio and F. Bonomi (1996) Modifications occur at different structural levels during the heat denaturation of β-lactoglobulin. European Journal of Biochemistry 237 106-112.
79. IDF (1995) Heat-induced changes in milk. P.F. Fox (Eds) International Dairy Federation Special Issue 9501 2nd ed. Brussels, Belgium: International Dairy Federation
80. IDF (1995) Heat treatments and alternative methods. P.F. Fox (Eds) International Dairy Federation Special Issue 9602 2nd ed. Brussels, Belgium: International Dairy Federation
81. H.E. Indyk (2009) Development and application of an optical biosensor immunoassay for α-lactalbumin in bovine milk. International Dairy Journal 19 36-42.
82. J.J. Kehoe, A. Brodkorb, D. Molle, E. Yokoyama, M.H. Famelart, S. Bouhallab, E.R. Morris and T. Croguennec (2007) Determination of exposed sulfhydryl groups in heated β-lactoglobulin A using IAEDANS and mass spectrometry. Journal of Agricultural and Food Chemistry 55 7107-7113.
83. A.L. Kelly, J.E. O’Connell and P.F. Fox (2003) Manufacture and properties of milk powders. P.F. Fox, P.L.H. McSweeney (Eds) Advanced Dairy Chemistry-1: Proteins 3rd ed. New York: Kluwer Academic/Plenum Publishers 1027-1061.
84. H.G. Kessler and H.J. Beyer (1991) Thermal denaturation of whey proteins and its effect in dairy technology. International Journal of Biological Macromolecules 13 165-173.
85. P. Kethireddipalli, A.R. Hill and D.G. Dalgleish (2010) Protein interactions in heat-treated milk and effect on rennet coagulation. International Dairy Journal 20 838-843.
86. P. Kethireddipalli, A.R. Hill and D.G. Dalgleish (2011) Interaction between casein micelles and whey protein/κ-casein complexes during renneting of heat-treated reconstituted skim milk powder and casein micelle/serum mixtures. Journal of Agricultural and Food Chemistry 59 1442-1448.
87. S. Kudo (1980) The heat stability of milk: Formation of soluble proteins and protein-depleted micelles at elevated temperatures. New Zealand Journal of Dairy Science and Technology 15 255-263.
88. S. Kuramoto, R. Jenness, S.T. Coulter and R.P. Choi (1959) Standardization of the Harland-Ashworth test for whey protein nitrogen. Journal of Dairy Science 42 28-38.
89. C.M.M. Lakemond and T. van Vliet (2005) Rheology of acid skim milk gels. E. Dickinson (Eds) Food Colloids: Interactions, microstructure and processing Cambridge: The Royal Society of Chemistry 26-36. (Special Publication 298)
90. C.M.M. Lakemond and T. van Vliet (2008) Acid skim milk gels: The gelation process as affected by preheating pH. International Dairy Journal 18 574-584.
91. C.M.M. Lakemond and T. van Vliet (2008) Rheological properties of acid skim milk gels as affected by the spatial distribution of the structural elements and the interaction forces between them. International Dairy Journal 18 585-593.
92. B.L. Larson, R. Jenness, W.F. Geddes and S.T. Coulter (1951) An evaluation of the methods used for determining the baking quality of nonfat dry milk solids. Cereal Chemistry 28 351-370.
93. B.L. Larson and G.D. Rolleri (1955) Heat denaturation of the specific serum proteins in milk. Journal of Dairy Science 38 351-360.
94. A.J.R. Law and J. Leaver (1997) Effect of protein concentration on rates of thermal denaturation of whey proteins in milk. Journal of Agricultural and Food Chemistry 45 4255-4261.
95. A.J.R. Law and J. Leaver (2000) Effect of pH on the thermal denaturation of whey proteins in milk. Journal of Agricultural and Food Chemistry 48 672-679.
96. F.R. Leighton (1962) Determination of the whey protein index of skim milk powder. Australian Journal of Dairy Technology 166-169.
97. Y.D. Livney and D.G. Dalgleish (2004) Specificity of disulfide bond formation during thermal aggregation in solutions of β-lactoglobulin B and κ-casein A. Journal of Agricultural and Food Chemistry 52 5527-5532.
98. J.E. Long, I.A. Gould and Q. van Winkle (1963) Heat-induced interaction between crude κ-casein and β-lactoglobulin. Journal of Dairy Science 46 1329-1334.
99. E.K. Lowe, S.G. Anema, A. Bienvenue, M.J. Boland, L.K. Creamer and R. Jimenez-Flores (2004) Heat-induced redistribution of disulfide bonds in milk proteins. 2. Disulfide bonding patterns between bovine β-lactoglobulin and κ-casein. Journal of Agricultural and Food Chemistry 52 7669-7680.
100. J.A. Lucey, C.T. Teo, P.A. Munro and H. Singh (1997) Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. Journal of Dairy Research 64 591-600.
101. J.A. Lucey and H. Singh (1998) Formation and physical properties of acid milk gels: a review. Food Research International 30 529-542.
102. J.A. Lucey, M. Tamehana, H. Singh and P.A. Munro (1998) Effect of interactions between denatured whey proteins and casein micelles on the formation and rheological properties of acid skim milk gels. Journal of Dairy Research 65 555-567.
103. J.A. Lucey (2002) Formation and physical properties of milk protein gels. Journal of Dairy Science 85 281-294.
104. L.J. Lyster (1970) The denaturation of α-lactalbumin and β-lactoglobulin in heated milk. Journal of Dairy Research 37 233-243.
105. G.A. Manderson, M.J. Hardman and L.K. Creamer (1998) Effect of heat treatment on the conformation and aggregation of β-lactoglobulin A, B, and C. Journal of Agricultural and Food Chemistry 46 5052-5061.
106. B. Manji and Y. Kakuda (1986) Thermal denaturation of whey proteins in skim milk. Canadian Institute of Food Science and Technology Journal 19 161-166.
107. B. Manji and Y. Kakuda (1987) Determination of whey protein denaturation in heat-processed milks: Comparison of three methods. Journal of Dairy Science 70 1355-1361.
108. A.B. McKenna and S.G. Anema (1993) The effect of thermal processing during whole milk powder manufacture and after its reconstitution on set-yoghurt properties. International Dairy Federation Special Issue 9303 Belgium: Brussels 307-316.
109. G.H. McKenzie, R.S. Norton and W.H. Sawyer (1971) Heat-induced interaction of β-lactoglobulin and κ-casein. Journal of Dairy Research 38 343-351.
110. D.J. McMahon and W.R. McManus (1998) Rethinking casein micelle structure using electron microscopy. Journal of Dairy Science 81 2985-2993.
111. D.J. McMahon and B.S. Oommen (2008) Supramolecular structure of the casein micelle. Journal of Dairy Science 91 1709-1721.
112. M. Mellema, J.H.J. van Opheusden and T. van Vliet (2002) Categorization of rheological scaling models for particle gels applied to casein gels. Journal of Rheology 46 11-29.
113. M. Morand, F. Guyomarc’h and M.-H. Famelart (2011) How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review. Dairy Science and Technology 91 97-126.
114. M. Morand, A. Dekkari, F. Guyomarc’h and M.-H. Famelart (2012) Increasing the hydrophobicity of the heat-induced whey protein complexes improves the acid gelation of skim milk. International Dairy Journal 25 103-111.
115. M. Morand, F. Guyomarc’h, D. Legland and M.-H. Famelart (2012) Changing the isoelectric point of the heat-induced whey protein complexes affects the acid gelation of skim milk. International Dairy Journal 23 9-17.
116. J.A. Nieuwenhuijse, M.A.J.S. van Boekel and P. Walstra (1991) On the heat-induced association and dissociation of proteins in concentrated skim milk. Netherlands Milk and Dairy Journal 45 3-22.
117. J.A. Nieuwenhuijse and M.A.J.S. van Boekel (2003) Protein stability in sterilised milk and milk products. P.F. Fox, P.L.H. McSweeney (Eds) Advanced Dairy Chemistry-1: Proteins 3rd ed. New York: Kluwer Academic/Plenum Publishers 947-974.
118. B. Noh, T. Richardson and L.K. Creamer (1989) Radiolabelling study of the heat-induced interactions between α-lactalbumin, β-lactoglubulin and κ-casein in milk and in buffer solutions. Journal of Food Science 54 889-893.
119. B.S. Noh, L.K. Creamer and T. Richardson (1989) Thermally induced complex-formation in an artificial milk system. Journal of Agricultural and Food Chemistry 37 1395-1400.
120. J.E. O’Connell and P.F. Fox (2003) Heat-induced coagulation of milk. P.F. Fox, P.L.H. McSweeney (Eds) Advanced Dairy Chemistry-1: Proteins 3rd ed. New York: Kluwer Academic/Plenum Publishers 879-945.
121. H.E. Oh, M. Wong, D.N. Pinder, Y. Hemar and S.G. Anema (2007) Effect of pH adjustment at heating on the rheological properties of acid skim milk gels with added potato starch. International Dairy Journal 17 1384-1392.
122. D.J. Oldfield, H. Singh, M. Taylor and K. Pearce (1998) Kinetics of denaturation and aggregation of whey proteins in skim milk heated in an ultra-high temperature (UHT) pilot plant. International Dairy Journal 8 311-318.
123. D.J. Oldfield, H. Singh and M.W. Taylor (1998) Association of β-lactoglobulin and α-lactalbumin with the casein micelles in skim milk heated in an ultra-high temperature plant. International Dairy Journal 8 765-770.
124. D.J. Oldfield, H. Singh, M.W. Taylor and K.N. Pearce (2000) Heat-induced interactions of β-lactoglobulin and α-lactalbumin with the casein micelle in pH-adjusted skim milk. International Dairy Journal 10 509-518.
125. D.J. Oldfield, H. Singh and M.W. Taylor (2005) Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration. Journal of Dairy Research 72 369-378.
126. E.A. Parker, L. Donato and D.G. Dalgleish (2005) Effects of added sodium caseinate on the formation of particles in heated milk. Journal of Agricultural and Food Chemistry 53 8265-8272.
127. E.M. Parnell-Clunies, Y. Kakuda, K. Mullen, D.R. Arnott and J.M. Deman (1986) Physical properties of yogurt—a comparison of vat versus continuous heating systems of milk. Journal of Dairy Science 69 2593-2603.
128. H.A. Patel, H. Singh, S.G. Anema and L.K. Creamer (2006) Effects of heat and high hydrostatic pressure treatments on disulfide bonding interchanges among the proteins in skim milk. Journal of Agricultural and Food Chemistry 54 3409-3420.
129. H.A. Patel, S.G. Anema, S.E. Holroyd, H. Singh and L.K. Creamer (2007) Methods to determine denaturation and aggregation of proteins in low-, medium- and high-heat skim milk powders. Lait 87 251-268.
130. R. Purkayastha, H. Tessier and D. Rose (1967) Thiol-disulfide interchange in formation of β-lactoglobulin-κ-casein complex. Journal of Dairy Science 50 764-766.
131. P.X. Qi (2007) Studies of casein micelle structure: The past and the present. Lait 87 363-383.
132. P.X. Qi (2009) Studies of the biological function and structure of casein micelles, and future implications. M. Corredig (Eds) Dairy Derived Ingredients, Food and Nutraceutical Uses Cambridge: Woodhead Publishing Limited 147-169.
133. B.Y. Qin, M.C. Bewley, L.K. Creamer, E.N. Baker and G.B. Jameson (1999) Functional implications of structural differences between variants A and B of bovine β-lactoglobulin. Protein Science 8 75-83.
134. L.K. Rasmussen, L.B. Johnsen, A. Tsiora, E.S. Sorensen, J.K. Thomsen, N.C. Nielsen, H.J. Jakobsen and T.E. Petersen (1999) Disulfide-linked caseins and casein micelles. International Dairy Journal 9 215-218.
135. M. Renan, F. Guyomarc’h, M. Chatriot, V. Gamerre and M.H. Famelart (2007) Limited enzymatic treatment of skim milk using chymosin affects the micelle/serum distribution of the heat-induced whey protein/κ-casein aggregates. Journal of Agricultural and Food Chemistry 55 6736-6745.
136. C. Rodriguez del Angel and D.G. Dalgleish (2006) Structure and some properties of soluble protein complexes formed by the heating of reconstituted skim milk powder. Food Research International 39 472-479.
137. D. Rose (1961) Variations in the heat stability and composition of milk from individual cows during lactation. Journal of Dairy Science 44 430-441.
138. S.J. Rowland (1933) The heat denaturation of albumin and globulin in milk. Journal of Dairy Research 5 46-53.
139. M. Ruegg, U. Moor and B. Blanc (1977) A calorimetric study of thermal denaturation of whey proteins in simulated milk ultrafiltrate. Journal of Dairy Research 44 509-520.
140. W.B. Sanderson (1970) Seasonal variations affecting the determination of the whey protein nitrogen index of skim milk powder. New Zealand Journal of Dairy Science and Technology 48-52.
141. W.B. Sanderson (1970) Determination of undenatured whey protein nitrogen in skim milk powder by dye binding. New Zealand Journal of Dairy Science and Technology 5 46-48.
142. W.B. Sanderson (1970) Reconstituted and recombined dairy products. New Zealand Journal of Dairy Science and Technology 139-143.
143. W.H. Sawyer, S.T. Coulter and R. Jenness (1963) Role of sulfhydryl groups in the interaction of κ-casein and β-lactoglobulin. Journal of Dairy Science 46 564-565.
144. W.H. Sawyer (1969) Complex between β-lactoglobulin and κ-casein. A review. Journal of Dairy Science 52 1347-1355.
145. D.G. Schmidt (1982) Association of caseins and casein micelle structure. P.F. Fox (Eds) Developments in Dairy Chemistry-1. Proteins London: Elsevier Applied Science Publishers 61-86.
146. C. Schorsch, D.K. Wilkins, M.G. Jones and I.T. Norton (2001) Gelation of casein-whey mixtures: Effects of heating whey proteins alone or in the presence of casein micelles. Journal of Dairy Research 68 471-481.
147. S.I. Shalabi and J.V. Wheelock (1976) Role of α-lactalbumin in the primary phase of chymosin action on heated casein micelles. Journal of Dairy Research 43 331-335.
148. H. Singh and P.F. Fox (1985) Heat-stability of milk—the mechanism of stabilization by formaldehyde. Journal of Dairy Research 52 65-76.
149. H. Singh and P.F. Fox (1985) Heat stability of milk: pH-dependent dissociation of micellar κ-casein on heating milk at ultra high temperatures. Journal of Dairy Research 52 529-538.
150. H. Singh and P.F. Fox (1986) Heat-stability of milk—further studies on the pH-dependent dissociation of micellar κ-casein. Journal of Dairy Research 53 237-248.
151. H. Singh and P.F. Fox (1987) Heat-stability of milk: influence of colloidal and soluble salts and protein modification on the pH-dependent dissociation of micellar κ-casein. Journal of Dairy Research 54 523-534.
152. H. Singh and P.F. Fox (1987) Heat-stability of milk—role of β-lactoglobulin in the pH-dependent dissociation of micellar κ-casein. Journal of Dairy Research 54 509-521.
153. H. Singh and P.F. Fox (1987) Heat-stability of milk—influence of modifying sulfhydryl-disulfide interactions on the heat coagulation time pH profile. Journal of Dairy Research 54 347-359.
154. H. Singh and L.K. Creamer (1991) Denaturation, aggregation and heat-stability of milk protein during the manufacture of skim milk powder. Journal of Dairy Research 58 269-283.
155. H. Singh and L.K. Creamer (1991) Influence of concentration of milk solids on the dissociation of micellar κ-casein on heating reconstituted milk at 120 °C. Journal of Dairy Research 58 99-105.
156. H. Singh and L.K. Creamer (1992) Heat stability of milk. P.F. Fox (Eds) Advanced Dairy Chemistry-1: Proteins London: Elsevier Applied Science 621-656.
157. H. Singh and D.F. Newstead (1992) Aspects of proteins in milk powder manufacture. P.F. Fox (Eds) Advanced Dairy Chemistry-1: Proteins London: Elsevier Applied Science 735-765.
158. H. Singh (2004) Heat stability of milk. International Journal of Dairy Technology 57 111-119.
159. W.L. Slatter and Q. van Winkle (1952) An electrophoretic study of the protein in skim milk. Journal of Dairy Science 35 1083-1093.
160. P. Smits and J.H. van Brouwershaven (1980) Heat-induced association of β-lactoglobulin and casein micelles. Journal of Dairy Research 47 313-325.
161. T.H.M. Snoeren and C.A. van der Spek (1977) Isolation of a heat-induced complex from UHTST Milk. Netherlands Milk and Dairy Journal 31 352-355.
162. H. Tessier, M. Yaguchi and D. Rose (1969) Zonal ultracentrifugation of β-lactoglobulin and κ-casein complexes induced by heat. Journal of Dairy Science 52 139-145.
163. J. Tobias, R.M. Whitney and P.H. Tracy (1952) Electrophoretic properties of milk proteins, II. Effect of heating to 300 °F by means of the Mallory small-tube heat exchanger on skim milk proteins. Journal of Dairy Science 35 1036-1045.
164. J.C. Trautman and A.M. Swanson (1958) Additional evidence of a stable complex between β-lactoglobulin and α-casein. Journal of Dairy Science 41 715-1715.
165. R. Trejo, T. Dokland, J. Jurat-Fuentes and F. Harte (2011) Cryo-transmission electron tomography of native casein micelles from bovine milk. Journal of Dairy Science 94 5770-5775.
166. T. van Vliet and C.J.A.M. Keetals (1995) Effect of preheating of milk on the structure of acidified milk gels. Netherlands Milk and Dairy Journal 49 27-35.
167. T. van Vliet and P. Walstra (1995) Large deformation and fracture behaviour of gels. Faraday Discussions 101 359-370.
168. T. van Vliet (1996) Large deformation and fracture behaviour of gels. Current Opinion in Colloid and Interface Science 1 740-745.
169. A.J. Vasbinder, A.C. Alting, R.W. Visschers and C.G. de Kruif (2003) Texture of acid milk gels: Formation of disulfide cross-links during acidification. International Dairy Journal 13 29-38.
170. A.J. Vasbinder and C.G. de Kruif (2003) Casein-whey protein interactions in heated milk: The influence of pH. International Dairy Journal 13 669-677.
171. A.J. Vasbinder, H.S. Rollema and C.G. de Kruif (2003) Impaired rennetability of heated milk: Study of enzymatic hydrolysis and gelation kinetics. Journal of Dairy Science 86 1548-1555.
172. M. Verheul, S.P.F.M. Roefs and K.G. de Kruif (1998) Kinetics of heat-induced aggregation of β-lactoglobulin. Journal of Agricultural and Food Chemistry 46 896-903.
173. P. Walstra and R. Jenness (1984) Dairy Chemistry and Physics. New York: John Wiley and Sons
174. P. Walstra (1990) On the stability of casein micelles. Journal of Dairy Science 73 1965-1979.
175. P. Walstra (1999) Casein sub-micelles: Do they exist? International Dairy Journal 9 189-192.
176. P. Walstra, T.J. Geurts, A. Noomen, A. Jellema and M.A.J.S. van Boekel (1999) Dairy Technology: Principles of Milk Properties and Processes. New York: Marcel Dekker
177. D. Wu, J. Qin and B. Lin (2008) Electrophoretic separations on microfluidic chips. Journal of Chromatography A 1184 542-559.
178. C.A. Zittle, J.H. Custer, J. Cerbulis and M.P. Thompson (1962) κ-Casein–β-lactoglobulin interaction in solution when heated. Journal of Dairy Science 45 807-810.