Casein micelles

Casein micelles

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Credit: SCIMAT/SCIENCE PHOTO LIBRARY

Caption: Scanning electron micrograph (SEM) of Casein micelles. Casein micelles are minute protein globules that continually collide and ricochet in fresh milk. Their free path is about 3 micelle diameters. Under the effects of enzymes (chymosis) or acids the proteins coagulate. This image shows the beginning of coagulation, where the casein micelles begin to form clusters. The minute particles on the base are submicellart casein. (Image width: 0.61 micrometer, bar: 0.1 micrometer.)

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Keywords: biochemical, biochemistry, casein, casein micelles, chemical, chemistry, coagulation, compound, compounds, curd, curds, dairy product, electron micrography, micrographs, micrography, milk, molecule, molecules, protein, protein globule, protein globules, proteins, scanning electron micrograph, scanning electron micrographs, sem, yogurt

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