Figure 1 - available via license: Creative Commons Attribution 3.0 Unported
Content may be subject to copyright.
![The structure of casein micelle: Black spheres represent the calcium phosphate nanoclusters that solubilize during the acidification process. Blue coils represent αS and β-caseins; red lines on the outermost part of the surface represent κ-caseins. (Source: Wang and Zhao [4]).](publication/364760454/figure/fig1/AS:11431281093972707@1667324037930/The-structure-of-casein-micelle-Black-spheres-represent-the-calcium-phosphate.png)
The structure of casein micelle: Black spheres represent the calcium phosphate nanoclusters that solubilize during the acidification process. Blue coils represent αS and β-caseins; red lines on the outermost part of the surface represent κ-caseins. (Source: Wang and Zhao [4]).
Source publication
Understanding the acid coagulation of milk is the core of producing different fermented dairy products. The formation of the gelled structure includes the decreased stability of casein micelles, aggregation, and the gradual development of the bonding between proteins during acidification and cold storage. The coagulation behavior of casein micelles...
Context in source publication
Context 1
... all the proposed models, the nanocluster model proposed by Holt et al. [3] can best characterize all phenomena that occurred to milk during processing. This nanocluster model was improved by Dalgleish and Corredig [18], considering the location of a large amount of water in the micellar interior, as shown in Figure 1. ...
Citations
... Acid-induced milk gels are widely produced and consumed worldwide. Their popularity can be attributed, in part, to the various health claims and potential therapeutic benefits associated with their consumption (Lucey and Singh, 1997;Wang and Zhao, 2022). It is no easy task, though, to ensure the quality and stability of these gels, since multiple variables are involved in their production, not least the draining process, which is vital to the creation of high-quality and stable gel-based dairy products. ...
... Final microstructure provides a valuable indicator of quality in fermented milk products, directly affecting their texture, appearance, and sensory properties. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) are commonly used in the dairy industry to observe acid gel microstructure (Wang and Zhao, 2022). However, most of these techniques provide surface information or a restricted field of view, with only a limited capacity to study the internal structure or depth-related features of samples. ...
