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Casein micelles: size distribution in milks from individual cows
C G Kees de Kruif1, Thom Huppertz
1NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands. DeKruif@NIZO.NL
Journal of Agricultural and Food Chemistry
|April 11, 2012
Summary
Casein micelle size and protein composition in cow
Area of Science:
- Dairy Science
- Food Science
- Biophysics
Background:
- Casein micelles are essential colloidal particles in milk.
- Understanding their properties is crucial for dairy processing and nutrition.
Purpose of the Study:
- To investigate how casein micelle size and protein composition change with lactation stage and number.
- To determine factors influencing casein micelle variability in Holstein-Friesian cows.
Main Methods:
- Analysis of casein micelle size distribution using dynamic light scattering.
- Determination of protein composition.
- Statistical analysis of data in relation to lactation parameters.
Main Results:
- Casein micelle protein composition remained consistent across different cows and lactation stages.
- Significant variations in micelle size and polydispersity were observed between individual cows, but not with lactation stage or successive lactations.
- Modal radii ranged from 55-70 nm, hydrodynamic radii from 77-115 nm, and polydispersity from 0.27-0.41.
- No correlation was found between micelle size and cow age, milk production, lactation stage, or milk fat/protein content.
Conclusions:
- Casein micelle size is an intrinsic property of individual cows rather than being significantly influenced by lactation stage or number.
- Protein composition of casein micelles is highly conserved.
- These findings have implications for understanding milk structure and processing stability.
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