A model of the milk protein casein, which
occurs in micelles, or small bundles a fraction
of the size of a fat globule. A single micelle
consists of many individual protein molecules
(lines) held together by particles of calcium
phosphate (small spheres).
Milk Flavor
The flavor of fresh milk is balanced and
subtle. It’s distinctly sweet from the lactose,
slightly salty from its complement of
minerals, and very slightly acid. Its mild,
pleasant aroma is due in large measure to
short-chain fatty acids (including butyric and
capric acids), which help keep highly