Individual milk proteins (the main ones are four similar molecules called caseins) resemble little tadpoles, with hydrophobic (water-avoiding) heads, and hydrophilic (water-seeking) tails. Protein micelles are spherical bundles of milk proteins.Because of this, and because of their suspension, the fat globules don't come into contact with each other to form larger globules: cheeses stay creamy or crumbly instead of greasy. Under around 90☏ (32☌), the fat is solid. ![]()
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