… protein agglomerates, known as casein micelles, to coagulate. This forms the basis of the …
enzymatic coagulation of casein micelles to be dependent on the concentration of the micelles …

… The colloidal properties of casein micelles change with the technological … casein micelle
properties of heating, renneting, and acidification. It appears that the properties of the micelles …

… micelles were stored overnight at 30 C to allow equilibration between the colloidal and serum
phases before chemical analysis and measurement of coagulation properties and micelle …

… influence milk processing properties is important for … casein micelle structure, structure
changes during modification, and how these changes influence milk coagulation properties…

… analysed for their coagulation properties. The first step of the coagulative action of chymosin
on casein micelles is a specific proteolytic attack on a Phe-Met- bond in K-casein. Since …

… structural and rennet coagulation properties of casein micelles in a simplified … casein micelle.
The addition of NaCl and CaCl 2 had opposing effects, ie enhancing or limiting this micellar …

… hydrolysis with rennet was reduced, while CMP at the clotting time determined by … Suspensions
of casein micelles into CaCl 2 solutions did not exhibit calcium binding onto the micelles, …

… the rennet-induced coagulation properties of gel formation from casein micelles. We have
… -induced coagulation properties of yak casein micelles comparing with cow casein micelles. …

… to interact with the β-lactoglobulin in milk to form a complex on heating, the formation of
which modifies the rennet and acid coagulation properties of the micelles. It is evident that a …

… correlation between soluble P and casein micelle size was found. Milk coagulation properties
were improved in samples with a high dry matter content (casein, protein fat and lactose), …