Journal Article

PreJuSER-15388

http://join2-wiki.gsi.de/foswiki/pub/Main/Artwork/join2_logo100x88.png Stability of casein micelles in milk

Tuinier, R.FZJ* ; de Kruif, C. G.

2002
American Institute of Physics Melville, NY

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Please use a persistent id in citations: http://hdl.handle.net/2128/1597  doi:10.1063/1.1484379

Abstract: Casein micelles in milk are proteinaceous colloidal particles and are essential for the production of flocculated and gelled products such as yogurt, cheese, and ice-cream. The colloidal stability of casein micelles is described here by a calculation of the pair potential, containing the essential contributions of brush repulsion, electrostatic repulsion, and van der Waals attraction. The parameters required are taken from the literature. The results are expressed by the second osmotic virial coefficient and are quite consistent with experimental findings. It appears that the stability is mainly attributable to a steric layer of kappa-casein, which can be described as a salted polyelectrolyte brush. (C) 2002 American Institute of Physics.

Keyword(s): J

Note: Record converted from VDB: 12.11.2012

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Contributing Institute(s):

1. Weiche Materie (IFF-WM)

Research Program(s):

1. Kondensierte Materie (M02)

Appears in the scientific report 2002
Notes: This version is available at the following Publisher URL: http://jcp.aip.org

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