The particle size of milk influences its microstructure and defines the qualities of dairy products, such as colloidal stability and texture. Moreover, differences in casein micelle size may affect milk processing, especially cheese making. Hence, the size of casein micelle is an important characteristic of raw milk and determines the yield of dairy products. The aim of the present research is to estimate the casein micelle size in the raw milk of dairy cattle by dynamic light scattering. The obtained results may be used for genetic elaboration of the breed, as well as to increase the competitiveness of the milk industry by selection of animals with higher casein micelle size.
Part of the book: Milk Proteins