Characterising Casein Micelles and Fat Globules in Milk Using Laser Diffraction
To improve shelf-life, milk undergoes a homogenisation process, which produces fat globules of a uniform, small size.
During this process, the size range is reduced from 0.1μm to 15μm in unprocessed milk to 1μm to 2μm in homogenised milk. These smaller globules cannot form large enough clusters for creaming to occur, a process governed by Stokes’ Law and the relative densities of both fat and other components.
Milk also contains micelles in the size range of 0.05μm to 0.25μm. These play a role in stabalising fat globules, especially after homogenisation. The size of fat globules and the proportion of free casein micelles are important parameters for monitoring the homogenisation process and can be measured simultaneously by laser diffraction.
Download this free whitepaper to find out more about milk and how laser diffraction can be used.