Podcast
Questions and Answers
What effect does the acid-rich κ-casein end have on the α-casein and β-casein within the micelles?
What effect does the acid-rich κ-casein end have on the α-casein and β-casein within the micelles?
- It enhances their solubility in water.
- It reduces the negative charges in the micelles.
- It promotes the disintegration of micelles.
- It protects them from precipitation by milk calcium. (correct)
What keeps the integrity of the casein micelles?
What keeps the integrity of the casein micelles?
- Magnesium sulfate and acid-base interactions between sub-micelles.
- Sodium chloride and hydrophilic interactions between sub-micelles.
- Calcium phosphate and hydrophobic interactions between sub-micelles. (correct)
- Potassium nitrate and covalent bonds between sub-micelles.
At what pH do the micelles repel each other due to a surplus of negative charges?
At what pH do the micelles repel each other due to a surplus of negative charges?
- 6.6 (correct)
- 8.0
- 7.5
- 4.0
What happens to micelles if Ca++ leaves them?
What happens to micelles if Ca++ leaves them?
How is water involved in maintaining the balance within micelles?
How is water involved in maintaining the balance within micelles?
What role does rennin play in the coagulation process of casein micelles?
What role does rennin play in the coagulation process of casein micelles?
What causes curt (coagulated protein) formation in κ-casein when the hydrophilic CMP tail is removed?
What causes curt (coagulated protein) formation in κ-casein when the hydrophilic CMP tail is removed?
What happens to the stability of micellar complex when the pH of milk is lowered?
What happens to the stability of micellar complex when the pH of milk is lowered?
At which pH does casein start to form a gel due to the same number of positive and negative charges on the casein molecule?
At which pH does casein start to form a gel due to the same number of positive and negative charges on the casein molecule?
Why do sub-micelles and micelles repel each other at pH 6.6?
Why do sub-micelles and micelles repel each other at pH 6.6?
What effect does rennin have on casein micelles?
What effect does rennin have on casein micelles?
What happens to casein molecules at pH 4.6?
What happens to casein molecules at pH 4.6?
What is the function of rennin in cheese making?
What is the function of rennin in cheese making?
What is the outcome of splitting the phenylalanine-methionine peptide bond by rennin?
What is the outcome of splitting the phenylalanine-methionine peptide bond by rennin?
What occurs during the coagulation process of milk micelles?
What occurs during the coagulation process of milk micelles?
What effect does acidification have on casein in dairy products like yogurt?
What effect does acidification have on casein in dairy products like yogurt?
What leads to the formation of a tough and rubbery gel during cheese making?
What leads to the formation of a tough and rubbery gel during cheese making?
What is significant about the iso-electric point (IEP) for casein molecules?
What is significant about the iso-electric point (IEP) for casein molecules?
