Emulsi Pada Produk Susu

Chocolate milk and infant

formulae
Complete nutritional formula
Kasein Misel
Mengapa susu segar berwarna putih ?
Jawab :
Susu tersusun dari berbagai nutrien yang terlarut
dalam air atau terdispersi sebagai koloid

Susu segar bukan hanya merupakan larutan dan
dispersi koloid, namun juga merupakan emulsi

Warna putih pada susu segar disebabkan oleh
koloid dan emulsi komponen susu (lemak dan
protein) dalam fase air.

Mengapa susu segar berwarna putih ?
1. Protein susu - casein
micelles
2. Bentuk, ukuran dan
kenampakan misel kasein
memberikan warna putih
pada susu
3. Perbesaran 37,500x (garis:
1.2 m).
Koagulasi Susu Segar
The coagulation of milk by chymosin includes two separate steps:
proteolysis and aggregation
Aggregation behavior of emulsifier molecules
(a) Head group larger than the tail: micelle formation in water
(b) Cylinder-shaped molecule: formation of parallel bilayers
(c) Head group smaller than the tail: formation of inverted micelles,
enclosing water.
A schematic drawing of a lamellar phase.
The emulsifier molecules are arranged in parallel sheets in such way
that the hydrophilic head groups of the molecules are in contact with
water and that the hydrophobic chains are in contact with each other
and excluded from water.
Misel Kasein
Caseins exist in large spherical collodial micells with calcium phosphate.
These micelles comprises 93% (w/w) caseins and range in size from 500 to
3000 A in diameter. The calcium and phosphate play a very important role in
maintaining the integrity of the casein mucelles, and are commonly referred to
as colloid calcium phosphate.
Emulsion formation, structure
and stability
During homogenisation, fat globules with
sub-micron size are formed
Milk proteins migrate to the newly formed
fat globule surfaces
Capability to form a stable emulsion is
determined by the ability of the protein to
unfold at the fat-water interface
Protein load affects the stability of
emulsion towards heating and storage
Fat globules in recombined milk
Natural milk
10 mm
Fat globules in recombined milk
Natural milk
Recombined
(homogenized milk)
10 mm 10 mm
Fat Globule Stabilization by Milk
Proteins
Protein at fat/aqueous
interface
Emulsion destabilisation in
recombined milk
Thermodynamically unstable
Mechanisms of destabilisation:
aggregation, flocculation, coalescence and
creaming
Flocculation and coalescence
Aqueous
phase
Whey
proteins
Oil droplet
Casein micelle
Flocculation and coalescence
Aqueous
phase
Flocculation
Whey
proteins
Oil droplet
Casein micelle
Flocculation and coalescence
Aqueous
phase
Flocculation
Coalescence
Whey
proteins
Oil droplet
Casein micelle
Consequences of coalescence
Coalescence leads to an increase in the rate of separation
Oil
Water
Particle size distribution A
stable recombined milk

0
2
4
6
8
10
12
14
16
18
20
F
r
e
q
u
e
n
c
y

(
%
)

0.01 0.1 1 10 100
Particle size (um)
0
4
8
12
16
20
V
o
l
u
m
e

f
r
e
q
u
e
n
c
y

(
%
)

0.01 0.1 1 10 100
Particle size (m)
Particle size distribution unstable
recombined milks