... to the dominating localisation of κ-casein to the surface of the micelles, the solubility of calcium κ-caseinate prevails over the insolubility of the other two caseins in the micelles, and the ... temperature, the iodine value is largely a measure of the oleic-acid content and thereby of the softness of the fat. The iodine value of butterfat normally varies between 24 and 46. The variations ... 226in the range of 3.9 – 4.5, which is on the acid side of the isoelectric points.In the manufacture of casein from skimmilk by the addition of sulphuric orhydrochloric acid, the pH chosen is often...