Influence of thermal processing on the properties of dairy colloids

This review describes some of the effects of heat on several food systems containing milk proteins. Much of the recent research effort has been directed towards understanding the extensive effects of the thermal denaturation of the whey proteins (WPs) on the functional properties of heated systems (WP solutions and gels, emulsions and milks) that contain these proteins. Caseins play a more passive part during heating, apart from their specific interaction with denaturing WPs during the heat treatment of milk.