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. 2021 Sep 18;13(18):3164. doi: 10.3390/polym13183164

Figure 2.

Figure 2

Effect of UHT process on structural chemistry of casein proteins [36]. According to the proposed mechanism, UHT milk gelation is due to specific k-casein proteolysis. Dissociation of β- k-casein complex occurs, which leads to gel-like structure formation by crosslinking of β- k-casein complex.