Incorporation of Radiolabeled Whey Proteins into Casein Micelles by Heat Processing

Skim milk was heated at 70, 95, and 140"C to simulate the processes of pasteurization, forewarming, and UHT sterilization, and the specific interactions between ct-lactalbumin or ~-lactoglobulin and the caseins studied using tracer amounts of added 14C-labeled whey protein. Radioactivities of the whey and of the washed casein pellets from renneted skim milk were measured and the extent of the interaction estimated.