Properties of artificial casein micelles
- 1 April 1979
- journal article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 46 (2) , 351-355
- https://doi.org/10.1017/s0022029900017301
Abstract
A survey is given of the relationships between various properties of artificial casein micelle systems and their composition with respect to αs1-, β and κ-casein, colloidal phosphate and citrate. Properties investigated were: the amount of colloidal phosphate, the micellar size, and the stability of the micelle towards dialysis, pressure, ethanol and heat.Keywords
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