Towards Animal-Free Dairy: Investigating the impact of Assembly Conditions, Composition Adjustments, and Casein Modifications on Casein Micelles using Reassembled Casein Micelles

Samenvatting (Engelstalig)

This PhD project focuses on studying the variations in the microstructure of milk-casein micelles, which are tiny protein particles in milk. Given the complexity of bovine milk, this study uses reassembled casein micelles as a tool to better understand their differences. One of the key goals is to apply this knowledge to create animal-free casein micelles made from caseins produced by microorganisms. By assembling these micelles and analyzing their behavior, we could develop animal-free dairy products that mimic the texture and nutritional qualities of traditional dairy, offering an alternative to animal-based products.