Coalescence milk homogenization

After homogenization, the milk proteins readily adsorb to the bare surface of the fat droplets. The proteins are mostly adsorbed on the aqueous side of fat-matrix interface, with hydrophobic parts at the interface. Free casein, casein micelles and whey have different surface activities, so they adsorb differently onto the fat droplets for example, casein adsorbs more than whey. Proteins are very good at stabilizing oil-in-water emulsions against coalescence because they provide a strong, thick membrane around the fat droplet. Interactions between the proteins on the outside of the droplets make it harder for the droplets to come into close contact. This is known as steric stabilization. 

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