[Alexm]

Hi,
  Can anyone tell me what functional groups in gelatine react with milk at milk's boiling point? Would milks polymer protein of casein be broken down by heat or would an acid for dyhydration need to be added. If so is lactose reacting with gelatine?

Thanks everyone,
A

[HP]

Think about the polyampholitic nature of gelatine (it has acidic and basic pendant groups in its structure) and the acidic groups in caseine which can interact with gelatine forming the so known polyelectrolyte complexes (PECs)..