This study presents the design and characterisation of casein−whey protein suspensions (8.0/10.0% (w/w) casein 2.0/2.5% whey protein) mixed with dairy fat (1.0, 2.5 5.0% total fat) processed via pH−temperature-route in preparation for 3D-printing. Mechanical treatment was applied to significantly decrease particle size milk globules increase surface area, creating small (<1 μm) covered proteins...

The morphology of secretion of the fat globule is identical in goat, guinea-pig and cow. The smallest fat droplets, which are found in the basal cytoplasm of the secretory cell, have no membrane separating the lipid from the cytoplasm and no direct association with rough endoplasmic reticulum. In the apex of the cell, fat droplets have numerous peripheral vesicles, most of which appear to be de...

The protein substance immediately surrounding the fat globules in milk has been repeatedly investigated, yet no theory has been generally accepted regarding its chemical nature. Even the existence of a definite envelope is still a matter of dispute. Diverse views have been propounded from time to time as to its nature, and whether or not it constituted a protein distinct from casein, lactalbumi...