Ethanol-dependent: Heat-induced dissociation of casein micelles

The dissociation of casein micelles when heated to ∼65 °C in the presence of ethanol [1:1 mixture (v/v) of milk and 65% (w/w) aqueous ethanoll was investigated using Lz.ast; values and transmission measurements. Mixtures of milk and ethanol became transparent on heating, which suggests dissociation of casein micelles. Results of experiments using confocal laser scanning microscopy, light scattering (static and dynamic), and dialysis to examine the changes of milk during heating in the presence of ethanol supported the assertion that such treatments result in dissociation of casein micelles, as did studies of model β-casein micellar systems.