Shear-induced behaviour of native milk proteins heated at temperatures above 80 °C

Conditions during processing of milk have a major impact on properties of milk proteins. Flow-induced shear, in combination with heat, as one of the important processing characteristics, has been sporadically investigated. The current study investigated a combined effect of selected temperatures (80, 100, 120 °C) and shear rates (100, 500, 1000 s−1) on the behaviour of milk proteins in raw milk. Increasing shear substantially impacted behaviour of milk proteins at all temperatures. Shear-induced aggregation became dominant at 80 °C, while shear-induced fragmentation was observed as the primary mechanism at 120 °C with increasing in shear.