What You Need to Know
The high‑pressure shear ruptures the phospholipid monolayer surrounding milk fat globules, exposing the core to the aqueous phase and increasing interfacial area. This larger surface area allows milk proteins and casein micelles to adsorb and stabilize the emulsion, preventing creaming. The process also generates shear‑induced turbulence that can denature whey proteins if pressure or temperature is too high.
The Science
Primary Reaction
Shear‑induced rupture of the phospholipid monolayer surrounding milk fat globules