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Composition, Structure, and Integrity of Casein Micelles: A Review¹

Department of Nutrition and Food Sciences, Utah State University, Logan 84322

ABSTRACT

This review is an attempt to bring what is known about casein micelles together into a coherent summary. Some of the earlier models and theories no longer appear workable, and much is left to be concluded on this subject. It is hoped with what we now know that those who already have contributed and others will continue to pursue the understanding of casein micelles.

¹ Utah Agricultural Experiment Station Journal Article No. 2849. Approved by the Director.

² Kraft Foods Ltd., Salmon St., Port Melbourne, Victoria, 3207, Australia.

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