Stability of casein micelles in milk

R. Tuinier, C.G. de Kruif

Research output: Contribution to journalArticleAcademicpeer-review

228 Citations (Scopus)


Stability of casein micelles in milk for the production of flocculated and gelled products was studied. Colloidal stability was described by calculating the pair potential, containing the essential contributions of brush repulsion, electrostatic repulsion and van der Waals attraction. Results show that steric stabilization generated by a sparse brush was an important stabilizing factor.

Original languageEnglish
Pages (from-to)1290-1295
Number of pages6
JournalJournal of Chemical Physics
Issue number3
Publication statusPublished - 15 Jul 2002
Externally publishedYes


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