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

The majority of the protein in cow's milk is contained in the particles known as casein
micelles. This review describes the main structural features of these particles and the …

A review is made of the different structural principles involved in the assembly of the casein
micellar particles present in mammalian milks. The properties of the constituent casein …

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 …

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 …

The physicochemical properties of the casein proteins are reviewed, highlighting the factors
controlling the strength of those interactions most important to the assembly and structure of …

Milk and dairy products contain micronutrients such as minerals and vitamins, which
contribute to multiple and different vital functions in the organism. The mineral fraction is …

This review summarizes the effects of heating, acidification, high pressure treatment and
enzymatic modification on coagulation (acid or rennet) behavior of casein micelles. Heating …

The aim of this study was to analyze individual cows' samples from the colostrum,
postcolostrum, and early lactation periods to investigate how milk composition, physical …

Although milk consumption is increasing worldwide, in some geographical regions, its
consumption has persistently declined in recent decades. This fact, together with the …