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Food Science and Technology QUESTION #5928
Question 1
Casein micelles in milk are stabilized against aggregation primarily by:
  • Van der Waals attraction forces
  • Steric stabilization by the \(\kappa\)-casein 'hairy layer' and electrostatic repulsion (negative surface charge, zeta potential \(\approx -20\;\text{mV}\))✔️
  • Hydrophobic bonding to fat globule membranes
  • Disulfide bonds between \(\beta\)-casein molecules
Correct Answer Explanation
Casein micelle stability depends on: steric repulsion from the protruding GMP portion of \(\kappa\)-casein on the micelle surface; and electrostatic repulsion due to negative surface charge (zeta potential \(\approx -20\;\text{mV}\) at milk \(\text{pH}\)). Removal of either causes aggregation.