ABSTRACT
A glance back at Figure 1.1 and Table 1.2 shows that colloidal aspects must be of great importance. Milk is a dispersion and contains many particles of colloidal dimensions (say, between 10 nm and 100
µ
m in diameter), especially fat globules and casein micelles; together they make up 12 to 15% of the milk by volume. Moreover, small gas (especially air) bubbles may be incorporated during some processes.
