Lazzaro, Fanny and Saint-Jalmes, Arnaud and Violleau, Frédéric and Lopez, Christelle and Gaucher-Delmas, Mireille and Madec, Marie-Noëlle and Beaucher, Eric and Gaucheron, Frédéric Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dair