This title appears in the Scientific Report :
2002
Please use the identifier:
http://hdl.handle.net/2128/1597 in citations.
Please use the identifier: http://dx.doi.org/10.1063/1.1484379 in citations.
Stability of casein micelles in milk
Stability of casein micelles in milk
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 c...
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Personal Name(s): | Tuinier, R. |
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de Kruif, C. G. | |
Contributing Institute: |
Weiche Materie; IFF-WM |
Published in: | The @journal of chemical physics, 117 (2002) S. 1290 - 1295 |
Imprint: |
Melville, NY
American Institute of Physics
2002
|
Physical Description: |
1290 - 1295 |
DOI: |
10.1063/1.1484379 |
Document Type: |
Journal Article |
Research Program: |
Kondensierte Materie |
Series Title: |
Journal of Chemical Physics
117 |
Subject (ZB): | |
Link: |
OpenAccess |
Publikationsportal JuSER |
Please use the identifier: http://dx.doi.org/10.1063/1.1484379 in citations.
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. |