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Inhibition of Chymosin and the Coagulation of Para-Casein Micelles by Anions

✍ Scribed by Bringe, Neal A.; Kinsella, J.E.

Book ID
122003046
Publisher
American Dairy Science Association
Year
1986
Tongue
English
Weight
461 KB
Volume
69
Category
Article
ISSN
0022-0302

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In a review of the colloidal properties of casein micelles, Payens' concluded that a component due to steric stabilization was necessary to explain micellar stability. Prior to this, Holt' postulated the existence of a hydrophilic "hairy" coat to the micelle to explain its inherent stability despite