•may improve heat stability of prod

•may improve heat stability of products that havepoor heat stability (e.g. goat’s milk) at low levels ofremoval. Higher levels of removal may further reduceheat stability;•prevents coagulation of milk by rennet;•increases strength of acid-induced gels with low levels ofremoval, but decreases gel strength with higher levels ofremoval;•inhibits age gelation when removal is by SHMP, but mayaccelerate age gelation when removal is by citrate orEDTA;•increases heat stability of milk protein concentrate;•increases heat stability of skim milk concentrate;•may reduce foam stability of milk, but the literature isconflicting; and•enables formation of iron–milk protein complexes.