LAUSR

The information about the major properties of animal milk is important in many aspects: from fundamental colloid problems till the nanotechnology and quality of milk production. The comprehensive analysis of the colloid biochemical properties of animal milk, including the study of the dynamic surface tension (DST) and the lipid-protein particles at micro- and nanoscale, has been proposed for such information set. The cow milk samples with almost equal fat and protein content (about 3.4%) are optimal by the main studied parameters: the maximal DST values, the maximal amount of fat globules with the diameters of 0.2–1.0 μm, minimal amounts of fat globules with all other diameters (1.0–10 μm), etc. The average diameters of the natural nanoparticles in the milk samples are increasing with the protein content increase, but not linearly. The particular rearrangements between all particles in milk take place by increasing fat-protein content. The obtained data underline the importance of the particular balance of the main milk fractions. We are describing the relationships of milk lipids and proteins, micro- and nanoscale structures, as well as the DST values that are useful also in some applied aspects (in food technology, product quality assessment, etc.).