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Complexation Between Casein Micelles and Whey Protein by Indirect UHT- Processing of Milk: Influence of Surface Hydrophobicity and Dye-Binding Characteristics of Micelles in Relationship with Their Physico-Functionality

Written By

Bärbel Lieske

Submitted: 09 January 2012 Published: 12 September 2012

DOI: 10.5772/45981

From the Edited Volume

Milk Protein

Edited by Walter L. Hurley

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Written By

Bärbel Lieske

Submitted: 09 January 2012 Published: 12 September 2012