Casein micelle structure: location of κ-casein

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Abstract
Summary The effect of heat treatment on the rennet coagulation times (RCTs) of various casein–whey protein systems, the effect of pre-renneting centrifugal serum on the RCT of casein subsequently mixed with such serum, the influence of repeated centrifugation and resuspension at constant protein level on the RCT of such suspensions, and the rate and completeness of the hydrolysis of sialic acid in micellar and non-micellar caseins, all lead to the conclusion that κ-casein does not occur in milk in 2 functionally different states, as proposed by Parry & Carroll (1969).

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