and low clustering activity, the milks of goats,
sheep, and water buffalo are very slow to
separate.
Milk Fat Globules Tolerate Heat...
Interactions between fat globules and milk
proteins are also responsible for the
remarkable tolerance of milk and cream to
heat. Milk and cream can be boiled and
reduced for hours, until they’re nearly dry,
without breaching the globule membranes
enough to release their fat. The globule
membranes are robust to begin with, and it
turns out that heating unfolds many of the
milk proteins and makes them more prone to
stick to the globule surface and to each other
— so the globule armor actually gets
progressively thicker as heating proceeds.
Without this stability to heat, it would be
impossible to make many cream-enriched
sauces and reduced-milk sauces and sweets.
...But Are Sensitive to Cold Freezing is a