Tejfehérjeréteg

Tejfehérjeréteg translates to milk protein layer. This term generally refers to a film or residue that can form on the surface of milk or dairy products, particularly during heating or processing. It is primarily composed of denatured milk proteins, such as whey proteins and casein micelles, that have aggregated and coagulated.

The formation of this layer is a common phenomenon. When milk is heated, the heat causes changes in the protein structure. Whey proteins, which are soluble in raw milk, can become insoluble and precipitate out of solution, often adhering to the surface. Casein proteins, normally suspended in micelles, can also contribute to the layer, especially if the pH or temperature conditions are altered.

This milk protein layer can be observed in various contexts. For instance, when heating milk in a saucepan, a skin-like film can form on top. It is also relevant in industrial dairy processing, where controlling or preventing its formation is important for product quality and efficient operations. Techniques like ultrafiltration and precise temperature control are used to manage protein behavior. The composition and thickness of the layer can vary depending on factors such as the type of milk, processing temperature, duration of heating, and the presence of other ingredients.