Three-dimensional imaging reveals internal structure of native casein micelle
Images taken with a transmission electron microscope and newer techniques show that native casein micelles are assembled in an airy, spongelike structure, which may explain micelles’ ability to act as a carrier for other molecules. Casein proteins are not dissolved in milk but are suspended in the form of small particles called micelles.
Sodium improves the solubility of high-protein milk powders
Due to their protein content, milk powders are in demand by product developers. Researchers recently discovered a new technique to improve their dissolvability by increasing their sodium or potassium content, which makes the milk powders more suitable for use in certain foods and beverages.
Milk protein gels
This special report on emerging milk protein opportunities includes the latest research on applications, processing and markets.
Methods to convert milk micelles into unique functional protein
Researchers provided technical insights on the surface chemistry of casein to help the dairy industry develop ways to convert it into functional ingredients for new food or pharmaceutical use. Micelles, found in milk, are made of durable protein particles that naturally bury their fat-soluble amino acids in their inner core, making them soluble in water-based beverages such as milk.