1932

Abstract

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 different models that have been used to define the interior structures. The reactions of the micelles during processing operations are described in terms of the structural models.

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/content/journals/10.1146/annurev-food-022811-101214
2012-04-10
2024-03-28
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  • Article Type: Review Article
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