Abstract: The model for heat-induced association of whey protein with casein micelles as related to yogurt texture is postulated. The laws of reaction kinetics are used to describe the thermal denaturation of whey proteins. There is a close correlation between the degree of denaturation and the results of yogurt processes. The lines of equal degree of denaturation of β-LG can be used to chose an optimum temperature/time range of milk preheating for yogurt manufacture.

Key words:  , Whey proteins Thermal denaturation Yogurt；