ABSTRACT
This chapter deals with the molecular behavior of the caseins and the general functional properties arising from it. It concerns the properties of caseins in solutions, emulsions, or simple gels. Caseins are remarkable for their ability to stabilize emulsions in the presence of substantial concentrations of ethanol. The proteins, in the absence of calcium, are quite stable in the presence of ethanol at concentrations up to about 40%. The naturally occurring form of casein is the casein micelle, and these particles may be used in emulsion systems. Casein micelles can be coagulated by rennet to form a gel; when the gel is cut, however, it shrinks, expelling water to give cheese curd. During the original coagulation, the casein micelles seem to remain structurally distinct, although they are linked together. Acidification is the one major way of forming gels or coagula in milk, and during the course of the process the micellar structure is severely disrupted.
