At the heart of the milk system are the colloidal casein-calcium-transport complexes termed the casein micelles. The application of physical chemical techniques such as light, neutron, and X-ray scattering, and Electron Microscopy (EM) has yielded a wealth of experimental detail concerning the structure of the casein micelle. From these experimental data bases have arisen two conflicting models...

The casein micelle (CM) have been described as a protein assembly held together by interactions between phosphoryl groups from the moieties, and several internal calcium phosphate nanoclusters (CCPs). While presence of inhomogeneities at small scale, sequestering CCPs, has widely accepted, medium scale inhomogeneities, so-called “Hard” regions, its relationship with object debate. In present wo...

In this research, an industrial spray dryer was used and the effects of atomizer speed on the physicochemical properties of milk powder, the textural and sensory characteristics of white cheese made from this milk powder were evaluated. For this purpose, whole milk was converted into powder by using three different speeds (10,000, 11,000, and 12,000 rpm). The results showed that by increasing a...