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486 Part 4: MilkCONCLUSION AND SUMMARY
Milk is a very complex raw material, with constituents and
properties that are sensitive to applied stresses such as heat,
changes in pH or concentration. Changes that can occur include
inactivation of enzymes, mineral distribution and equilibria and
denaturation of proteins. The extent of such changes and the
consequences for the properties and stability of milk depend on
the severity of the treatment.
In addition to the physicochemical changes that occur during
processing, many dairy products involve complex enzymatic
pathways, such as those involved in cheese ripening; exogenous
enzymes may be added to milk to achieve a variety of end results.
Milk may be fractionated by a range of complex technological
processes to yield a broad portfolio of food ingredients.
In conclusion, the processing of milk represents perhaps one
of the most complex fields in food science and technology and
while many underpinning principles have been characterised,
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