LAUSR

Abstract Adding lactoferrin to milk at its natural pH before heating decreased the serum-phase κ-casein and α-lactalbumin+β-lactoglobulin. All lactoferrin was with the colloidal phase. Lactoferrin addition to milk before heating and acidification increased the gelation pH. The gels had lower stiffness, lower yield stress and higher yield strains as the level of lactoferrin increased. For pH adjusted milk, the levels of serum phase κ-casein, α-lactalbumin+β-lactoglobulin and lactoferrin increased with pH, but lower levels were observed at each pH as the level of lactoferrin increased. The stiffness of acid gels increased with increasing pH. At any pH, the stiffness of gels from samples with lactoferrin was lower than those from skim milk. The yield stresses for gels from milk with lactoferrin increased markedly with pH compared with those from skim milk. Lactoferrin addition and pH adjustment of milk before heating can be used to control serum protein levels and manipulate functional properties.