The casein micelle is destabilized by
Group of answer choices
Increasing pH to 7.6
Decreasing pH to 4.6
Heating milk to 85C
•Milk is generally very stable to heat up to 90-95oC. At temperatures above the boiling point casein micelles will irreversibly aggregate. On heating, the buffer capacity of milk salts change, carbon dioxide is released, organic acids are produced, and tricalcium phophate and casein phosphate may be precipitated with the release of hydrogen ions.
So, heating of milk can destabilize casein micelle but above 90 to 95 ° C. Well , 85 ° C is close to 90°C . So , we can assume that it will destabilize caesin.
• Acid. Acidification causes the casein micelles to destabilize or aggregate by decreasing their electric charge to that of the isoelectric point. At the same time, the acidity of the medium increases the solubility of minerals so that organic calcium and phosphorus contained in the micelle gradually become soluble in the aqueous phase. Casein micelles disintegrate and casein precipitates. Aggregation occurs as a result of entropically driven hydrophobic interactions.
Hence, decreasing the pH upto 4.6 can also destabilize Carson micelle.
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