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In 1990, Marie Paulsson and Petr Dejmek analyzed the calorimetric behavior of several whey proteins and pointed out that, contrarily to other whey proteins whose melting produced a distinct thermal peak, pure caseins showed no endotherms within the analyzed temperature range (25140 C), suggesting that thermal behavior of caseins is fundamentally different from the unfolding of globular whey proteins (Paulsson and Dejmek, 1990)