A new fractal approach to the structure of casein gels.

摘要

Computer image analysis of electron micrographs performed using scanning electron microscopy was used for characterizing the disordered structure of casein gels. Gels were obtained by addition of chymosin to cow and goat milk. Fractal dimensions ofpores of the gels were calculated. Nitrogen content and casein composition were also estimated. The gels had a porous structure built up of fibres of a thickness of 2-3 nm formed by relatively regular aggregates of para-casein micelles. The fractal dimension of casein gel pores was higher for cow milk than for goat milk because the gel of the former was more compact than that of the latter. Thus the goat milk gel was more porous.