title: The structure of the casein micelle of milk and its changes during processing.
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.
authors.affiliation: Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1. ddalglei@uoguelph.ca
authors.forename: Douglas G
authors.initials: DG
authors.lastname: Dalgleish
authors.forename: Milena
authors.initials: M
authors.lastname: Corredig
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry*; D005511:Food Handling; D008823:Micelles; D008892:Milk / Q000737:chemistry*; D008956:Models, Chemical; D061352:Pasteurization
chemical_list: D002364:Caseins; D008823:Micelles