whose powerful aroma contributes to the characteristic flavor of cooked milk (and many other animal foods) In boiling milk, unfolded lactoglobulin binds not to itself but to the capping-casein on the casein micelles, which remain separate; so denatured lactoglobulin doesn’t coagulate When denatured in acid conditions with relatively little casein around, as in cheese whey, lactoglobulin molecules do bind to each other and coagulate into little clots, which can be made into whey cheeses like true ricotta Heat-denatured whey proteins are better than their native forms at stabilizing air bubbles in milk foams and ice crystals in ice creams; this is why milks and creams are usually cooked for these preparations (pp 26, 43) A model of the milk protein casein, which occurs in micelles, or small bundles a fraction of the size of a fat globule A single micelle consists of many individual protein molecules (lines) held together by particles of calcium phosphate (small spheres) Milk Flavor The flavor of fresh milk is balanced and subtle It’s distinctly sweet from the lactose, slightly salty from its complement of minerals, and very slightly acid Its mild, pleasant aroma is due in large measure to short-chain fatty acids (including butyric and capric acids), which help keep highly ...A model of the milk protein casein, which occurs in micelles, or small bundles a fraction of the size of a fat globule A single micelle consists of many individual protein molecules (lines) held... together by particles of calcium phosphate (small spheres) Milk Flavor The flavor of fresh milk is balanced and subtle It’s distinctly sweet from the lactose, slightly salty from its complement of. .. slightly salty from its complement of minerals, and very slightly acid Its mild, pleasant aroma is due in large measure to short-chain fatty acids (including butyric and capric acids), which help keep highly