Interaction of Casein Components as Measured by Turbidity

Turbidity measurements at zero and 36 C showed interactions betwee~l isolated casein components in the presence of 0.008 ~[ calcimn. Stable casein dispersions were obtained with final concentrations of 0.1 to 1.0 mg/ml, depending upon the component studied. Strong interactions were established for K-casein with either a~-casein or fi-easein. A possible cxpltmation is offered for the fact that the sum of fl~-caseins can be measured in whole casein by a similar method, although purifieil components when added to whole casein may cause a decrease in the temperature-sensitive increment.