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The complex which forms between fl-laetoglobulin and K-casein when milk is heated determines characteristics of the milk which are of considerable importance to the dairy industry. The physico-chemical characteristics of the complex are discussed, together with the mechanism of complex formation in milk and in isolated systems. The role of the complex in determining the heat stability and rennet clotting behavior o milk is reviewed.
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William H. Sawyer (1969) studied this question.
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