Kaseiinimikkeleinä

Kaseiinimikkeleinä, often translated as casein micelles, are complex supramolecular structures found in milk. They are essentially colloidal particles composed primarily of casein proteins, which are the main protein group in milk. These micelles are responsible for milk's opaque white appearance and play a crucial role in milk's nutritional value, particularly as a source of calcium and phosphate.

The formation of casein micelles is a sophisticated process driven by the interactions between different types of casein proteins: alpha-s1, alpha-s2, beta, and kappa-casein. These proteins, along with calcium and phosphate ions, self-assemble into spherical or slightly irregular structures. Kappa-casein is particularly important as it forms a stabilizing outer layer on the micelle, preventing them from aggregating and precipitating out of solution.

The size and structure of casein micelles can vary depending on factors such as pH, temperature, and the concentration of calcium. In cheesemaking, the stability of these micelles is manipulated. For instance, rennet enzymes can cleave kappa-casein, destabilizing the micelles and leading to coagulation, the essential first step in forming cheese curds. Understanding the properties of casein micelles is fundamental to dairy science and the production of various dairy products.