Este último era bastante estável para carregar o estresse mecânico visto que o leite do dromedário teve um comportamento linear. O estudo da repartição mineral entre as fases solúveis e coloidais mostrou que aproximadamente 2/3 do fósforo inorgânico e 2/3 do magnésio estiveram envolvidos na formação da micela. Com respeito à microestrutura, a microscopia eletrônica de varredura revelou um tamanho relativamente grande com uma freqüência máxima situada em torno de 0,4-0,5µm e de uma distribuição que poderiam alcançar 0,6µm. RESUMO O estudo da micela da caseína do leite do dromedário mostrou notáveis diferenças em comparação com aquela da vaca. Leite do dromedário Micela de caseína Coalhada. The most significant structural stages were visualized by means of electron microscopy and the rheology in the permanent and harmonic modes. At lower pH values, some reverse tendencies were observed that resulted in a coagulum lacking firmness. At pH 5.0 a state of transition characterized by deep biochemical modifications was observed. This effect was only observed at about pH 5.5. Lowering of the pH had a delayed effect on the micelle. The latter was stable enough to bear the mechanical stress considering that the dromedary milk showed linear behaviour. The study of the mineral repartition between the soluble and colloidal phases, showed that about 2/3 of the inorganic phosphorus and 2/3 of the magnesium were involved in the formation of the micelle. With respect to the microstructure, scanning electron microscopy revealed a relatively large size with a maximum frequency situated around 0.4-0.5 µm and a distribution that could reach 0.6 µm. SUMMARY The study of the dromedary milk casein micelle showed remarkable differences in comparison with that of the cow.
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