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Advanced Dairy Chemistry Volume 3 pp 469–518Cite as

Physico-Chemical Properties of Milk

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Abstract

Milk is a complex colloidal dispersion containing fat globules, casein micelles and whey proteins in an aqueous solution of lactose, minerals and a few other minor compounds. Its physical and chemical properties are dependent on a variety of compositional and processing factors. An understanding of these properties is important to the dairy industry as they affect most of the unit operations, e.g. fluid flow, mixing, homogenization, freezing and sterilization processes. Measurements of some of the physico¡ªchemical properties are also used to determine the concentration of milk components, or to assess the quality of milk products (e.g. viscosity to determine the aggregation of protein and fat particles). Various physical and chemical properties of milk have been reviewed previously (Jenness and Patton, 1959; Jenness et al., 1974; Walstra and Jenness, 1984; Lewis, 1987; Sherbon, 1988).

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Authors
  1. H. Singh
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  2. O. J. McCarthy
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  3. J. A. Lucey
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Editors and Affiliations

  1. Department of Food Chemistry, University College Cork, Cork, Ireland

    P. F. Fox

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Singh, H., McCarthy, O.J., Lucey, J.A. (1997). Physico-Chemical Properties of Milk. In: Fox, P.F. (eds) Advanced Dairy Chemistry Volume 3. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-4409-5_11

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  • DOI: https://doi.org/10.1007/978-1-4757-4409-5_11

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