Based on the data obtained from individual measurements taken during the heat treatment of milk samples with an increasing trend of temperature (65, 75, 85, 95 and 100 °C) for different times (10, 20 and 30 min), certain trends in milk protein concentration in terms of the proportions of α-cas, β-cas, κ-cas, β-lg and α-la were identified, in direct proportion with increasing temperature and heating time of the milk samples.
1
—
—