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Milk is made up of about 87% water and 13% solids, such as fat and
various proteins. Chief among these proteins is something called
casein, four types of which make up about 80% of the proteins in milk.
The casein protein micelles are typically suspended somewhat uniformly
throughout the milk and are spherical, about a micrometer across. The
reason they are typically somewhat uniformly suspended in the liquid is
because kappa-casein molecules have a negative electrical charge, so
they repel each other.
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Milk is made up of about 87% water and 13% solids, such as fat and
various proteins. Chief among these proteins is something called
casein, four types of which make up about 80% of the proteins in milk.
The casein protein micelles are typically suspended somewhat uniformly
throughout the milk and are spherical, about a micrometer across. The
reason they are typically somewhat uniformly suspended in the liquid is
because kappa-casein molecules have a negative electrical charge, so
they repel each other. more...
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