Heat-induced gelation of casein micelles

Casein is the main protein component of milk where it is present in the form of colloidal complexes. Casein micelles are remarkably heat-stable in milk below the boiling point, but they aggregate when heated at lower temperatures after lowering the pH or adding calcium ions. Here the literature on gelation of casein micelle suspensions induced by heating below 90 ?C is reviewed. First the effect of the protein concentration, pH and the mineral composition is considered for model aqueous casein micelle suspensions. Then we examine the influence of whey proteins on heat-induced gelation of casein micelle suspensions and finally we review the literature on heat-induced gelation of reconstituted skim milk.

Automated summary

This review focuses on the gelation of casein micelle suspensions induced by heating below 90°C. It discusses the impact of protein concentration, pH, mineral composition, and whey proteins on the gelation process, and also reviews the literature on heat-induced gelation of reconstituted skim milk.