The Role of β-lactoglobulin in the primary phase of rennin action on heated casein micelles and heated milk

Abstract

SummaryIt has been shown that the inhibition caused by heat treatment, of the primary phase of rennin action on casein micelles, is dependent on the presence of β-lactoglobulin. The degree of inhibition increased with increasing amounts of added β-lactoglobulin for both heated casein micelles and heated skim-milk to a constant value. The results are fully consistent with the hypothesis that the inhibition is caused by complex formation between β-lactoglobulin and κ-casein when milk is heated.