Size distribution of casein micelles in camels′ milk

1985 ◽  
Vol 52 (2) ◽  
pp. 303-307 ◽  
Author(s):  
Mohmed Z. Ali ◽  
Richard K. Robinson
Keyword(s):  
Size Distribution ◽  
Casein Micelles

Formation and Structure of Casein Micelles in Lactating Mammary Tissue

1970 ◽  
Vol 28 ◽  
pp. 150-151
Author(s):  
Robert J. Carroll ◽  
Marvin P. Thompson ◽  
Harold M. Farrell
Keyword(s):  
Size Distribution ◽  
G Protein ◽  
Milk Proteins ◽  
Mammary Tissue ◽  
Colloidal System ◽  
Casein Micelles ◽  
The Stability

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.

Casein Micelles: Size Distribution in Milks from Individual Cows

2012 ◽  
Vol 60 (18) ◽  
pp. 4649-4655 ◽  
Author(s):  
C. G. (Kees) de Kruif ◽  
Thom Huppertz
Keyword(s):  
Size Distribution ◽  
Casein Micelles

Inelastic light-scattering study of the size distribution of bovine milk casein micelles

Biochemistry ◽  
1971 ◽  
Vol 10 (25) ◽  
pp. 4788-4793 ◽  
Author(s):  
S. H. C. Lin ◽  
R. K. Dewan ◽  
V. A. Bloomfield ◽  
C. V. Morr
Keyword(s):  
Light Scattering ◽  
Size Distribution ◽  
Bovine Milk ◽  
Casein Micelles ◽  
Inelastic Light Scattering ◽  
Scattering Study ◽  
Milk Casein

Influence of homogenization of concentrated milks on the structure and properties of rennet curds

1983 ◽  
Vol 50 (3) ◽  
pp. 341-348 ◽  
Author(s):  
Margaret L. Green ◽  
Richard J. Marshall ◽  
Frank A. Glover
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Size Distribution ◽  
Casein Micelle ◽  
Structure And Properties ◽  
Moisture Retention ◽  
Casein Micelles ◽  
Micelle Size ◽  
Whole Milk ◽  
Milk Casein

SummaryWhole milk was concentrated by ultrafiltration in a plant causing some homogenization of the fat. Comparisons were made with milk concentrated in a plant causing little homogenization and with milk homogenized conventionally. None of the processes appreciably affected the casein micelle size distribution. On rennet treatment of homogenized milk, casein micelle aggregation occurred more slowly, the protein network in the curd was less coarse and the rate of whey loss was reduced, compared with non-homogenized milk at the same concentration. In using concentrated milks for cheesemaking homogenization improved the composition of Cheddar cheese, because of increased fat and moisture retention, but curd fusion was poorer. Some aspects of the texture of the mature cheeses were improved, but the free fatty acid levels were higher. Values for the firmness of curds, formed from milks processed in different ways, did not relate to the extent of aggregation of the casein micelles. It is suggested that the complete cheesemaking process is driven by the tendency of the casein to aggregate.

Changes in the Protein Composition and Size Distribution of Bovine Casein Micelles Induced by Cooling

1990 ◽  
Vol 54 (6) ◽  
pp. 1385-1392
Author(s):  
Tomotada Ono ◽  
Tamaki Murayama ◽  
Setu Kaketa ◽  
Satoshi Odagiri
Keyword(s):  
Size Distribution ◽  
Protein Composition ◽  
Casein Micelles

Composition and size distribution of bovine casein micelles

1980 ◽  
Vol 630 (2) ◽  
pp. 261-270 ◽  
Author(s):  
Thomas C.A. McGann ◽  
William J. Donnelly ◽  
Robert D. Kearney ◽  
Wolfgang Buchhemm
Keyword(s):  
Size Distribution ◽  
Casein Micelles

Molecular weight and size distribution of bovine milk casein micelles

1974 ◽  
Vol 342 (2) ◽  
pp. 313-321 ◽  
Author(s):  
R.K. Dewan ◽  
A. Chudgar ◽  
R. Mead ◽  
V.A. Bloomfield ◽  
C.V. Morr
Keyword(s):  
Molecular Weight ◽  
Size Distribution ◽  
Bovine Milk ◽  
Casein Micelles ◽  
Milk Casein

Size distribution and average size parameters of casein micelles determined by electron microscopy in bovine milk between pH 5·5 and 6·7. A comparison of several evaluation methods

1991 ◽  
Vol 58 (3) ◽  
pp. 299-312 ◽  
Author(s):  
Henk J. Vreeman ◽  
Bas W. van Markwijk ◽  
Paula Both
Keyword(s):  
Electron Microscopy ◽  
Size Distribution ◽  
Bovine Milk ◽  
Three Dimensional ◽  
Skim Milk ◽  
Two Dimensional ◽  
Casein Micelles ◽  
Milk Samples ◽  
Dimensional Distribution ◽  
Average Size

SummaryThe conversion of the two-dimensional size distribution of casein micelles, observed by electron microscopy in a plane section, to the three dimensional distribution is discussed and the average size parameters evaluated by several methods are compared. It is shown that parameters containing the −1 moment of the two-dimensional distribution, i.e. Dn, the number of micelles per unit volume and the width of the size distribution, are sometimes uncertain. The occurrence of negative numbers in some of the classes of the distribution is discussed and remedies are suggested. Sections were made by freeze-fracturing skim milk samples; the pH of the milk was between 5·5 and 6·7.

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