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Physical chemistry of milk fat globules



Physical chemistry of milk fat globules



Developments in Dairy Chemistry 2: 119-158



The author discusses physical and colloidal aspects of cows' milk fat globules, which depend on their size, membranes, presence and orientation of fat crystals, and external conditions such as agitation and incorporation of air. Stability of the globules to creaming, flocculation, coalescence and disruption are related to the (presumed) interaction energy between approaching globules and to properties of the fat globule membrane.

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