Thermal denaturation of whey proteins in mixtures with caseins studied by differential scanning calorimetry
Thermal unfolding of whey proteins and whey protein-casein mixtures in simulated milk ultrafiltrate was studied by differential scanning calorimetry. The results are reported as transition enthalpy, temperature of peak maximum, and van’t Hoff enthalpy related to the sharpness of transition. The results of earlier investigations were reviewed. It is suggested that a large part of reported whey
