I’m curious if pasteurized homogenized store bought milk contains micellar casein anymore. Articles here tend to indicate that if you look at this protein funny it will denature. Google doesn’t seem to turn up much information on the subject.
Any citings?
[quote]nargoth16 wrote:
I’m curious if pasteurized homogenized store bought milk contains micellar casein anymore. Articles here tend to indicate that if you look at this protein funny it will denature. Google doesn’t seem to turn up much information on the subject.
Any citings?[/quote]
http://igitur-archive.library.uu.nl/dissertations/2003-0113-110350/c4.pdf
this text has some insight into the structure of milk and what happens when it’s heated. pasteurization denatures whey protein which then either coagulate amongst themselves or associate with casien micelles, which i take to mean as “coat them with their dead asses”.
perhaps the actual structure of casien is not technically damaged but it’s functionality is clogged with dead whey matter ? i’m no scientist.