Mjölkkaseinmikeller

Mjölkkaseinmikeller is a term that appears to be a portmanteau, combining "mjölk" (Swedish for milk), "kasein" (casein), and "mikeller" (potentially a misspelling or a less common term related to micelle). In essence, it likely refers to the casein micelles found in milk. Casein is the primary protein in milk, making up about 80% of its total protein content. These casein proteins do not exist as individual molecules but rather aggregate into complex structures called micelles.

Casein micelles are colloidal particles, meaning they are dispersed throughout the milk plasma. They are spherical or somewhat irregular in shape and are composed of various casein fractions, including alpha-s1, alpha-s2, beta, and kappa-casein. These proteins are held together by calcium and phosphate, which play a crucial role in the stability of the micelle. The kappa-casein is particularly important as it is located on the surface of the micelle and helps to prevent them from aggregating and precipitating out of the milk.

The structure and stability of casein micelles are fundamental to many properties of milk, including its white opaque appearance, its buffering capacity, and its behavior during processes like cheese making and yogurt production. When milk is acidified or rennet is added, the casein micelles can destabilize and coagulate, leading to the formation of a curd. Understanding casein micelle structure is therefore important in the dairy industry.