melkepartikler

Melkepartikler, also known as milk particles, refers to the various solid components found in milk. These particles are primarily composed of fat globules and protein micelles. Fat globules are emulsified droplets of butterfat, typically ranging in size from 0.1 to 10 micrometers. Their surface is coated with a membrane composed of phospholipids and proteins, which helps to keep them dispersed in the aqueous phase of milk.

Protein micelles are complex structures, the most prominent being casein micelles. Casein is the main protein group in milk and exists as aggregates of different casein proteins (alpha-s1, alpha-s2, beta, and kappa-casein) along with calcium phosphate. These micelles are responsible for the white opaque appearance of milk and are crucial for cheese making. Whey proteins, such as lactalbumin and lactoglobulin, are also present in milk but remain in solution and do not typically form large particles like casein micelles.

The size, distribution, and composition of these melkepartikler can be influenced by factors such as the animal's breed, diet, and the processing methods applied to the milk, such as homogenization, pasteurization, or ultra-high temperature treatment. Understanding these particles is important in dairy science and technology for controlling product texture, stability, and nutritional properties.