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When milk is subjected to heat, significant physical and chemical changes occur that influence its quality and functionality. Heating destroys pathogenic microorganisms and enzymes, thus ensuring safety and extending shelf life. Proteins, particularly whey proteins such as β-lactoglobulin, undergo denaturation, which may lead to interaction with casein micelles, altering texture _________ ___ ________ __________ _________ _________ _______ ___ ________ _________ _____.
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