“…Interactions between b-lactoglobulin (b-Lg) and casein micelles increase with the extent of heat treatment, and heat can cause a-lactalbumin (a-La)-bLg interaction after b-Lg-casein complex formation (Fairise, Cayot, & Lorient, 1999;Guyomarc'h et al, 2003). Homogenization causes partial disintegration and/or reformation of the casein micelle and may cause modification in b-Lg binding sites (Garcia-Risco, Ramos, & Lopez-Fandino, 2002).…”