The physical characteristics and emulsification properties of partially dephosphorylated bovine β-casein

► Bovine β-casein was dephosphorylated using potato acid phosphatase. ► Dephosphorylation of β-casein reduced its emulsification properties. ► β-Casein was less sensitive to CaCl2 induced aggregation after dephosphorylation. ► Acidification of dephosphorylated β-casein did not result in gel formation.