I thought that it was the lecithin that was the emulsifier in milk?
Isn't this partially why the cream separates (rises) in unhomogenized
milk (because lecithin isn't the best o/w emulsifier)?
Or do they both work together to emulsify?
Tomara
> > David,
> > Milk is a naturally occurring emulsion. It consists principally of
> > water, milk fats, cholesterol and casein. It is the cholesterol that
> > is the emulsifier in milk.
> > Kevin Young
> > Laboratory Manager
> > Beilis Development
> > www.beilisdevelopment.com
>
>
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