Abstract
Milk is a dilute emulsion consisting of an oil/fat dispersed phase and an aqueous colloidal continuous phase. The physical properties of milk are similar to those of water but are modified by the presence of various solutes (proteins, lactose and salts) in the continuous phase and by the degree of dispersion of the emulsified and colloidal components. The principal physical properties of milk include its density, redox properties, colligative properties, surface activity buffering capacity, rheological behaviour, conductivity, thermal properties and color.
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Fox, P.F., Uniacke-Lowe, T., McSweeney, P.L.H., O’Mahony, J.A. (2015). Physical Properties of Milk. In: Dairy Chemistry and Biochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-14892-2_8
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DOI: https://doi.org/10.1007/978-3-319-14892-2_8
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-14891-5
Online ISBN: 978-3-319-14892-2
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