The aim of this study was to produce a colloidally stable whey protein concentrate enriched in β-casein. Microfiltration (MF) skim milk completed at ∼7 °C (pore size 0.1 μm) followed by ultrafiltration the MF permeate ∼9 β-casein-whey fraction (BWPC). casein:whey ratio BWPC system ∼25:75. Skim then added retentate level supplying 0, 0.1, 0.3 and 0.5% (w/w) total protein, evaporation spray dryin...

Skim milk filtration is performed either at low or high temperature. However, there still a lack of knowledge concerning the influence temperature on membrane fouling. We used in situ small-angle X-ray scattering (SAXS) to study external fouling during crossflow ultrafiltration protein (casein micelle) dispersions 12 °C and 42 °C. Casein micelle concentration distribution was measured polarizat...

The major physiological function of milk is the transport of amino acids, carbohydrates, lipids and minerals to mammalian offspring. Caseins, the major milk proteins, are secreted in the form of a micelle consisting of protein and calcium-phosphate.We have analysed the role of the milk protein α-casein by inactivating the corresponding gene in mice. Absence of α-casein protein significantly cur...

The internal structure of casein micelles was studied by calculating the small-angle neutron and X-ray scattering and static light scattering spectrum (SANS, SAXS, SLS) as a function of the scattering contrast and composition. We predicted experimental SANS, SAXS, SLS spectra self consistently using independently determined parameters for composition size, polydispersity, density and voluminosi...

We describe in this study the aggregation behaviour of β-casein micelles from milk bulk aqueous solution as function both temperature and calcium content, its influence on foaming properties, order to test if different states makes possible design proteins-based thermoresponsive foams. First, we characterized morphology self-assembled molecules by coupling turbidity measurements, Dynamic Light ...