Inelastic light-scattering study of the size distribution of bovine milk casein micelles

Biochemistry ◽  
1971 ◽  
Vol 10 (25) ◽  
pp. 4788-4793 ◽  
Author(s):  
S. H. C. Lin ◽  
R. K. Dewan ◽  
V. A. Bloomfield ◽  
C. V. Morr
Keyword(s):  
Light Scattering ◽  
Size Distribution ◽  
Bovine Milk ◽  
Casein Micelles ◽  
Inelastic Light Scattering ◽  
Scattering Study ◽  
Milk Casein

Molecular weight and size distribution of bovine milk casein micelles

1974 ◽  
Vol 342 (2) ◽  
pp. 313-321 ◽  
Author(s):  
R.K. Dewan ◽  
A. Chudgar ◽  
R. Mead ◽  
V.A. Bloomfield ◽  
C.V. Morr
Keyword(s):  
Molecular Weight ◽  
Size Distribution ◽  
Bovine Milk ◽  
Casein Micelles ◽  
Milk Casein

Influence of homogenization of concentrated milks on the structure and properties of rennet curds

1983 ◽  
Vol 50 (3) ◽  
pp. 341-348 ◽  
Author(s):  
Margaret L. Green ◽  
Richard J. Marshall ◽  
Frank A. Glover
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Size Distribution ◽  
Casein Micelle ◽  
Structure And Properties ◽  
Moisture Retention ◽  
Casein Micelles ◽  
Micelle Size ◽  
Whole Milk ◽  
Milk Casein

SummaryWhole milk was concentrated by ultrafiltration in a plant causing some homogenization of the fat. Comparisons were made with milk concentrated in a plant causing little homogenization and with milk homogenized conventionally. None of the processes appreciably affected the casein micelle size distribution. On rennet treatment of homogenized milk, casein micelle aggregation occurred more slowly, the protein network in the curd was less coarse and the rate of whey loss was reduced, compared with non-homogenized milk at the same concentration. In using concentrated milks for cheesemaking homogenization improved the composition of Cheddar cheese, because of increased fat and moisture retention, but curd fusion was poorer. Some aspects of the texture of the mature cheeses were improved, but the free fatty acid levels were higher. Values for the firmness of curds, formed from milks processed in different ways, did not relate to the extent of aggregation of the casein micelles. It is suggested that the complete cheesemaking process is driven by the tendency of the casein to aggregate.

The structure of casein micelles between pH 5·5 and 6·7 as determined by light-scattering, electron microscopy and voluminosity experiments

1989 ◽  
Vol 56 (3) ◽  
pp. 463-470 ◽  
Author(s):  
Henk J. Vreeman ◽  
Bas W. van Markwijk ◽  
Paula Both
Keyword(s):  
Electron Microscopy ◽  
Light Scattering ◽  
Comparative Data ◽  
Casein Micelle ◽  
Protein Matrix ◽  
Casein Micelles ◽  
Inelastic Light Scattering ◽  
Micelle Size

SummaryHydrodynamic radii from inelastic light-scattering experiments and radii of gyration from Zimm plots give an indication of the change of average casein micelle size when the pH is changed. Combination of the results of both types of measurements gives information on changes in the micelle protein matrix, i.e. changes in the voluminosity.The voluminosity was also determined by the pellet method and by electron microscopy which also provided comparative data on size parameters.

Inelastic-light-scattering study of magnetoplasma modes in a wide parabolic quantum well

1994 ◽  
Vol 49 (23) ◽  
pp. 16825-16828 ◽  
Author(s):  
L. B. Liao ◽  
D. Heiman ◽  
P. F. Hopkins ◽  
A. C. Gossard
Keyword(s):  
Light Scattering ◽  
Quantum Well ◽  
Inelastic Light Scattering ◽  
Scattering Study

Broadband Inelastic Light Scattering Study on Relaxor Ferroelectrics

2007 ◽  
Vol 46 (10B) ◽  
pp. 7151-7154 ◽  
Author(s):  
Shinya Tsukada ◽  
Yuji Ike ◽  
Jun Kano ◽  
Tadashi Sekiya ◽  
Yoshiro Shimojo ◽  
...  
Keyword(s):  
Light Scattering ◽  
Relaxor Ferroelectrics ◽  
Inelastic Light Scattering ◽  
Scattering Study

Size distribution and average size parameters of casein micelles determined by electron microscopy in bovine milk between pH 5·5 and 6·7. A comparison of several evaluation methods

1991 ◽  
Vol 58 (3) ◽  
pp. 299-312 ◽  
Author(s):  
Henk J. Vreeman ◽  
Bas W. van Markwijk ◽  
Paula Both
Keyword(s):  
Electron Microscopy ◽  
Size Distribution ◽  
Bovine Milk ◽  
Three Dimensional ◽  
Skim Milk ◽  
Two Dimensional ◽  
Casein Micelles ◽  
Milk Samples ◽  
Dimensional Distribution ◽  
Average Size

SummaryThe conversion of the two-dimensional size distribution of casein micelles, observed by electron microscopy in a plane section, to the three dimensional distribution is discussed and the average size parameters evaluated by several methods are compared. It is shown that parameters containing the −1 moment of the two-dimensional distribution, i.e. Dn, the number of micelles per unit volume and the width of the size distribution, are sometimes uncertain. The occurrence of negative numbers in some of the classes of the distribution is discussed and remedies are suggested. Sections were made by freeze-fracturing skim milk samples; the pH of the milk was between 5·5 and 6·7.

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