Breast milk is the perfect nutrition for infants, a result of millions of years of evolution, finely
attuning it to the requirements of the infant. Breast milk contains many complex proteins …

Casein molecules are used in food industry as ingredients. They can be used as isolated
forms and under micellar form consisting in an association of different casein molecules and …

Interest in dairy goats and goat milk products is a part of the recent trend in health food
demand and consumption in developed countries as well as a renewed interest in goat milk …

Milk protein coagulation is not only important during the processing of milk into various dairy
products, but also during digestion of milk. This review focusses on the gastric coagulation of …

The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

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 …

This paper reviews the literature on the interactions of the caseins and suggests that the
state of association of these proteins is governed by a balance of attractive hydrophobic …

Acidified milk products like yoghurt are an important food product but there are relatively few
reports on the mechanisms involved in gel formation and the effects of processing variables …

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 …

Various models of the assembly and structure of the casein micelle are critically reviewed.
The subunit and Holt models are revealed to be products of muddled thinking and subject to …