Goat Milk Caseins: Compositional Variation, Heat-induced Changes, and Coagulation Properties

Samenvatting (Engelstalig)

Caseins are important structural elements in many dairy products, such as cheese and yogurt. Differences in the composition and structure of caseins can significantly influence the properties of (goat) milk. While caseins have been extensively studied in cow's milk, little is known about goat milk caseins.
This PhD thesis therefore first investigates the variation in goat caseins by focusing on their composition, salt content, casein micelle structure, and genetic variants. In the second part, the focus shifts to heat-induced changes, with particular attention to gelation properties.
This thesis presents novel insights into goat caseins and their variations, highlighting both similarities to cow caseins and key differences that may be relevant for techno-functional properties.