Effective Characterization of Casein Micelles and Fat Globules in Milk using Laser Diffraction

To improve its shelf-life, milk undergoes a homogenization process. This process produces fat globules of a uniform, small size. Milk also contains casein micelles, which play a role in stabilizing the fat globules. The size of the fat globules and the proportion of free casein micelles are important parameters for monitoring the homogenization process. Find out how these can be measured by laser diffraction, in this application note.