Milk Emulsion

Definition - What does Milk Emulsion mean?

Milk Emulsion is considered as a permanent emulsion of the butterfat in water. Casein acts as an emulsifier in Milk Emulsion and butter is said to be an emulsion of water in fats. The solvent in the emulsion is called continuous phase and the solute is called dispersed phase. Emulsion is easily observable when skimmed milk is compared with cream. Skimmed milk contains little fat than cream which has a higher amount of milk fat.

Petropedia explains Milk Emulsion

Emulsion is the mixture of two or more than two liquids that are immiscible, i.e., they cannot blend. In emulsion, one liquid in dispersed phase is dissolved in another liquid in continuous phase. In Milk Emulsion, milk is said to be an emulsion of fat globules in the water. In cow milk, the milk fat globules range from 0.1 to 15 micrometers in size. The density of milk fat is around 0.92g/ml. Emulsion process is also used in cosmetics and medicines in the form of creams, ointments and salves.

Share this:

Connect with us

Email Newsletter

Subscribe to our free newsletter now - The Best of Petropedia.