4. Organization of the milk phase

The fat is dispersed in emulsion, in the form of micro-droplets of triglycerides surrounded by a complex membrane, in the dispersing phase of skimmed milk. This emulsion is not completely stable. All interactions between fat globules and plasma take place through the globular membrane, which forms the interface between the dispersed phase and the dispersing phase.

Only the optical and rheological properties of milk and dairy products are influenced by the state of dispersion of the fat.

• Fat globule size distribution

  In cow's milk, there are between 1.5 and 4 billion/mL. Their size varies from 0.1 to 20 µm. But almost 80% of them, representing 57% of the fat, are between 1 and 5 µm in size. Their average diameter is between 2.5 and 4.5 µm. As lactation progresses, the number of fat globules...