Previous work had shown that when milk is boiled in a climbing film evaporator a reaction occurs between the casein micelles and the fat globule membrane, probably at the liquid–gas interface. It now appears that the micelle–globule complex is formed by combination of the κ-casein components of the micelles and the membrane of the fat globule. The reaction is not significantly affected by increases in concentration of individual constituents, or by changes in temperature or pH.

The history of the milk before its concentration is an important factor in its subsequent behaviour. Thus, cooling and stirring of the milk during storage, as normally occurs in a bulk collection tank, promotes the reaction in the evaporator and, for some milks, is essential for starting the reaction.

A high retention of whey by curds made from the concentrated milks, diluted with water to their original volume before renneting, indicates that curd properties other than fat retention are also altered during concentration.