the casein family is especially influential in
these gatherings. That is kappa-casein, which
caps the micelles once they reach a certain
size, prevents them from growing larger, and
keeps them dispersed and separate. One end of
the capping-casein molecule extends from the
micelle out into the surrounding liquid, and
forms a “hairy layer” with a negative
electrical charge that repels other micelles.
A close-up view of milk. Fat globules are
suspended in a fluid made up of water,
individual molecules of whey protein, bundles
of casein protein molecules, and dissolved
sugars and minerals.
...And Knitting Them Together in Curds The
intricate structure of casein micelles can be
disturbed in several ways that cause the