The understanding of the supramolecular structure of native
casein micelles and their changes during processing still holds
many challenges. This aggregated structure is very dynamic as it
responds in various ways to environmental changes as well as to
the presence of the other components present in milk (Horne,
2009). In the past years there has been an increased interest in
the study of the effects of concentration on the structure and
processing functionality of casein micelles. With concentration, the serum composition may change as well as the interactions between
the colloidal particles, perhaps affecting the structure and function
of the casein micelles.