This paper investigates the impact of substituting 25% sodium caseinate with whey protein concentrate on the properties of whipping creams subjected to boiling sterilization (100 °C for 30 min), autoclaving (115 °C for 20 min or 121 °C for 15 min), or ultra-high-temperature sterilization (139 °C for 7s). Results showed that the interactions induced by the heat treatments among milk proteins, and among the milk proteins, oil droplets and/or polysaccharides accounted for the changes in physical properties of whipping creams. Higher sterilizat...
