Physical chemistry of milk fat globules

Whole milk or cream can be regarded as an emulsion of milk fat globules in milk plasma. The physico-chemical properties of the milk fat globules affect many properties of liquid dairy products such as milk and cream, and as such should always be considered when studying the stability of liquid dairy products. The physicochemical properties of the milk fat globules can be influenced through a wide variety of processes, as described in this chapter and, once chosen and controlled carefully, these processes can be efficiently used to give products desired characteristics (e.g., in terms of storage stability or rheological properties). Although much is known concerning physico-chemical properties of the milk fat globules, and instability of dairy emulsions can be controlled well with the current state of knowledge, gathering further information concerning the physical chemistry of milk fat globules, and the underlying fundamental problems, remains crucial. Pursuit of fundamental knowledge often leads to good results, sometimes in unexpected ways. Thus, it is important to continue to enhance our understanding of areas such as those described in this chapter.