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The Structure of the Casein Micelle of Milk and Its Changes During Processing

2012; Annual Reviews; Volume: 3; Issue: 1 Linguagem: Inglês

10.1146/annurev-food-022811-101214

1941-1413

Douglas G. Dalgleish, Milena Corredig,

Food Chemistry and Fat Analysis

The majority of the protein in cow's milk is contained in the particles known as casein micelles. This review describes the main structural features of these particles and the different models that have been used to define the interior structures. The reactions of the micelles during processing operations are described in terms of the structural models.