Casein (CN) is major milk protein which exists in milk in form of micelles of size ranging from 50 to 500nm. The CN micelles were harvested using microfiltration (MF) with μm membrane in their native state. The CN micelles harvested using MF are called micellar CN concentrate (MCC). MCC harvested was treated by ethanol at rate varying from 10 to 40 % and strength varying from 10 to 80%. This treatment caused disintegration as well as aggregation. More pronounced results were observed in case of 60 – 80 % alcohol strengths added at rate of 40 %. Aggregated network of CN micelles was distinct in the transmission electron micrograph. | Effect of ethanol on physicochemical properties of micellar casein concentrate
