Rights: Acknowledgement: Food-Info.net/Food-Info Foundation, Wageningen University Published 25 February 2010 Size: 180 KB

Scientists propose that casein micelles consist of a complex of submicelles. The calcium phosphate and hydrophobic interactions between submicelles contribute to the stability of the micelle. Kappa casein around the outside stabilises the micelles against aggregation.

A: submicelle
B: protruding chain
C: calcium phosphate
D: kappa casein
E: phosphate group