Demand for ultra‐high‐temperature (UHT) milk and milk protein‐based beverages is
growing. UHT milk is microbiologically stable. However, on storage, a number of chemical …

The ability of milk and concentrated milk to withstand a defined heat treatment without
noticeable changes such as flocculation of protein is commonly denoted as heat stability. A …

This study aimed to determine the physicochemical properties of yoghurts from skim milk
containing either β-casein A1/A1, A1/A2 or A2/A2 and establish their behaviour during …

The negative effects of proteases produced by psychrotrophic bacteria on dairy products,
especially ultra‐high‐temperature (UHT) milk, are drawing increasing attention worldwide …

Increasing consumer awareness, scale of manufacture, and demand to ensure safety,
quality and sustainability have accelerated the need for rapid, reliable, and accurate …

This study highlights differences in conformational and physicochemical characteristics of
bovine skim milk and micellar casein from cows of different β-casein phenotypes. These …

Abstract Changes in protein structure and interactions during processing and storage of
UHT milk affect its shelf-life. In our previous study, we demonstrated that changes in FTIR …

Sediment from ultra-high temperature (UHT) processed milk was composed of κ-casein
depleted casein micelles, with low levels of denatured whey protein. Direct UHT was more …

Casein (CN) micelle size has been suggested as important for stability of ultra-high
temperature (UHT) treated milk. Therefore, full fat milk samples were pooled according to …

This study assessed the effect of heat treatment on the physical properties of bovine milk
samples possesing different β-casein (β-CN) phenotypes. After heat treatment at 72° C/15 s …