A typical casein micelle contains thousands of casein molecules, most of which form
thermodynamically stable complexes with nanoclusters of amorphous calcium phosphate …

The salt of milk constitutes a small part of milk (8-9 g· L-1); this fraction contains calcium,
magnesium, sodium and potassium for the main cations and inorganic phosphate, citrate …

Whey proteins are well known for their high nutritional value and versatile functional
properties in food products. Estimates of the worldwide production of whey indicate that …

A view of the structure of the casein micelle is given. It is built of submicelles, roughly
spherical aggregates of several casein molecules held together by hydrophobic bonds and …

Publisher Summary The casein micelle is an important and characteristic macromolecular
assembly of mammalian biology, occurring in all milks that are examined. They form a …

The effects of heat on the casein proteins and the casein micelles, including their
interactions with denatured whey proteins are reviewed. Aspects from chemical changes to …

The thermophilic bacilli, such as Anoxybacillus flavithermus and Geobacillus spp., are an
important group of contaminants in the dairy industry. Although these bacilli are generally …

The caseins, a group of unique milk-specific acid-insoluble phosphoproteins, represent≈
80% of the total protein in the milk of cattle and other commercial dairy species. Owing to …

Demand for ultra‐high‐temperature (UHT) milk and milk protein‐based beverages is
growing. UHT milk is microbiologically stable. However, on storage, a number of chemical …

Milk protein is consumed widely as a human food, particularly in developed countries. The
long history of its inclusion in the human diet and the relative ease with which the major …