The compositional factors involved in the heat stable sensitivity of yak milk

Abstract

The compositional factors involved in the heat stable sensitivity of yak milk were investigated. Compared to heat-unstable yak milk, heat-stable yak milk samples were characterized by higher pH, non-protein-nitrogen, soluble proteins, whey protein, urea, P, a lower soluble Ca and ratio of Ca to P. The content of κ-casein in heat-stable yak milk is higher than in heat-unstable yak milk. The content of αs₁-casein in heat-stable yak milk is lower than in heat-unstable yak milk. For whey proteins, the content of β-LGA and β-LGB in heat-stable yak milk is higher than in heat-unstable yak milk.