In milk, the whey proteins are in colloidal solution.The characteristics of a colloid are small particle size, electrical charge, and affinity of the particles for water molecules. A colloidal solution is when matter exists in a state of division in between a true solution, which is sugar in water, and a suspension, which is chalk in water.Other examples of emulsions include margarine, mayonaise, cream, and salad dressing. The solute is known as the dispersed phase and the solvent is known as the continuous phase. An emulsion is a suspension of droplets of one liquid into another liquid.TA to follow microbial activity viscosity to assess aggregation of protein micelles or fat globuleīasic Properties of Milk/ Physical State of Milk Emulsion Colloidal Solution Emulsion: Assessment of a chemical or physical change e.g.gravity to estimate SNF FP to estimate added H2O heat transfer/heat conductivity, viscosity etc. Significance of studying physico- Chemicalproperties of milk Measurement of some of the physico-chemical properties is used to assess milk quality.īasic Properties Physical Properties Chemical Properties Microbiological properties Physico-Chemical Properties An understanding of these properties is important in the technological and engineering design and operation of milk processes and processing equipment, the design of modern methods of milk analysis, the determination of milk microstructures and the elucidation of complex chemical reactions that occur in milk. Its physical and chemical properties depend on intrinsic compositional and structural factors, extrinsic factors such as temperature and post-milking treatments. 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.
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