Abstract
The turbidity of skimmilk, either diluted in 0.02M CaCl2 or undiluted, decreased with decreasing temperature and the change was apparently reversible. The pellet volume of micelle, the refraction of pellet and the viscosity of skimmilk indicated that casein micelles increased their volumes as the temperature decreased. It was proposed that the decrease of turbidity on cooling is mainly due to the swelling of micelles, though the partial displacement of micelle protein also give some contribution to it.
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