Effect of casein/whey ratio on the thermal denaturation of whey proteins and subsequent fouling in a plate heat exchanger

Dairy fouling is a ubiquitous problem in food processing, however, the mechanism not fully understood and investigations arose mainly from experiments with model systems that contained only whey proteins, typically reconstituted protein isolate powder (WPI). The effect of casein on has been rarely considered despite it major component milk proteins. To fill this gap, protein-based fluids containing different concentrations fixed content added calcium were prepared, leading to various Casein/WPI mass ratios. β-lactoglobulin (BLG) denaturation at molecular level subsequent behavior pilot-scale plate heat exchanger during pasteurization treatment was investigated. It shown significantly affects behavior: low Casein/WPI, dropped dramatically until minimum value reached located 0.2. While higher increased elevated Casein/WPI. Element mapping layer also reveals structures mechanisms occur depending ratio. Finally, established contrary WPI solutions, BLG thermal poorly correlated decrease/extent for solutions showing presence deeply modifies mineral interactions build-up.