Alterations occurring in milk and milk products
In the dairy industry, milk is commonly given heat treatment for a wide variety of purposes. Depending on the heating temperature, this procedure may cause numerous changes in milk, such as salt precipitation, because of the formation of insoluble complexes, protein denaturation and interactions among milk components. Heating milk at near boiling point causes a film or skin to form on the surface. This skin is mainly because of calcium caseinate but the other constituents in milk are also present in it.