Kinetics of the heat-induced aggregation of milk protein

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Abstract
Summary: This investigation was a first attempt to characterize the kinetics of the heat aggregation of the caseinate micelles in milk. The aggregation reaction subsequent to the beginning of visible aggregation in milk heated at temperatures in the range 110–140 °C appeared to be second order, with an activation energy of about 30 kcal/mol (124 kJ/mol). The kinetic parameters of the aggregation reaction were not significantly altered by the removal of serum proteins or of colloidal calcium phosphate, or by the inactivation of β-lactoglobulin.
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