THE CHEMISTRY OF COW’S MILK

MILK’S COMPOSITION WHY IS MILK WHITE?

Milk is an emulsion of fat in water. It is also Milk contains hundreds of types of protein, of
a colloidal suspension of proteins. Other which casein is the main type. The milk proteins
compounds, including lactose and minerals, are form micelles. These micelles scatter light,
fully dissolved in the solution. causing milk to appear white.

WATER 87.5% CASEIN MICELLES

There are several models of casein micelle structure.
FAT 3.9% This diagram shows the supramolecular structure.

PROTEINS 3.4% CASEIN PROTEINS

LACTOSE & MINERALS 5.2% CALCIUM PHOSPHATE CLUSTER

FATS IN MILK LACTOSE & MILK

Droplets of fat in milk have an average size of 3–4 Lactose is a sugar found in milk. People who
micrometres. They consist mainly of triglycerides, are lactose intolerant are unable to digest it.
and also contain fat-soluble vitamins. Lactose can be fermented by microorganisms to
form lactic acid, causing the milk to sour.

H O R TRIGLYCERIDE HO O
OH
DIGESTION GALACTOSE
H C R R = fatty acid molecules HO O GLUCOSE
OH OH
H C O O
PALMITIC ACID 23.6–31.4% HO FERMENTATION
H3C
O

OH
H C OLEIC ACID 14.9–22.0% OH OH
OH

STEARIC ACID 10.4–14.6%

H O R LACTOSE LACTIC ACID
MYRISTIC ACID 9.1–11.9%

© Andy Brunning/Compound Interest 2018 - www.compoundchem.com | Twitter: @compoundchem | FB: www.facebook.com/compoundchem

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