Physico-Chemical Properties of Milk

  • H. Singh
  • O. J. McCarthy
  • J. A. Lucey


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).


Calcium Phosphate Skim Milk Whey Protein Apparent Viscosity Total Solid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • H. Singh
  • O. J. McCarthy
  • J. A. Lucey

There are no affiliations available

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