Monitoring and Characterizing Aggregation of Single Casein Micelles

Abstract

Coagulation of milk induced by milk–clotting enzymes is a well–known phenomenon, widely applied by the dairy industry for cheese production. The protein clusters (casein micelles) involved in the coagulation as well as the resulting gel has been well studied, but the actual aggregation process is poorly understood on the single particle level.

The work presented here is concerned with creating a new assay, that allows for monitoring of the aggregation of casein micelles at the single particle level. This was obtained using immobilization of single particles and by application of techniques such as fluorescence microscopy and cryo-TEM.

Measurements obtained using the assay allowed for detailed analysis of the aggregation process on the single particle level and of the resulting aggregate structure. The assay and the obtained results are presented at the thesis defense.

Speaker

Julie Bomholt

Supervisor

Prof. Thomas Bjørnholm

Time and place

August 10th at 14:00 in Room D203.