Milk fat globules

Milk fat globules are the tiny emulsified droplets in which milk fats naturally exist, each wrapped in a protective membrane of phospholipids and proteins. They have a diameter of 2 to 6 micrometers and present an enormous collective surface area that influences digestion and processing behavior. Homogenization shatters them into far smaller droplets to prevent creaming and create a uniform texture, coating the new surfaces with casein in the process. Their size distribution influences the mouthfeel of milk, cheese yield, and churning behavior in butter manufacture, and the native membrane material released during processing is recovered as a valuable emulsifying ingredient.