Influence of sulphydryl group interactions on the heat stability of homogenized concentrated milk

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Abstract
SUMMABY: The heat stability of homogenized concentrated milk was found to be more susceptible than that of unhomogenized concentrated milk to changes in the ratio of β-lactoglobulin to κ-casein which were deliberately designed to alter the extent of disulphide-linked complex formation during heating. When sulphydryl group interactions were prevented by the addition to the milk before homogenization of blocking or oxidizing agents, homogenization did not change the heat stability of subsequently concentrated milk.