Where does this come from, and can I check it?

Fat droplets, protein clusters and dissolved sugar all share the same liquid. The figure is taken from USDA FoodData Central, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

Is this really a food fact?

Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.

What else can I read about it?

The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.

Mondo Knows Facts

Milk is an emulsion of fat in water

Fat droplets, protein clusters and dissolved sugar all share the same liquid Milk is mostly water carrying fat globules a few micrometres wide, each wrapped in a membrane of protein and phospholipid. Casein proteins gather into micelles that keep them suspended, while lactose stays dissolved. Left alone, the fat slowly rises, which is why unhomogenised milk forms a cream line at the top. It sits in Mondo's food collection, one of 200 facts that each trace back to the reference below.

Where this comes from

USDA FoodData Central

Facts that can change over time are reviewed and updated. If something here looks wrong, Mondo would rather know than be confidently incorrect.

Go further

Science trivia

More facts like this

A drop of water makes chocolate seizeMelted chocolate stiffens into a grainy paste when moisture touches it Egg yolk lecithin stabilises oil and water mixturesPhospholipids in egg yolk prevent oil and vinegar from separating in sauces Mayonnaise is an emulsion of oil suspended in waterWhisking oil slowly into egg yolk creates a thick viscous suspension of fat droplets Pasteurisation heats liquids to eliminate harmful microbesControlled thermal processing destroys disease microorganisms without boiling liquid Vinaigrette splits without an emulsifierOil and vinegar part within minutes because the two liquids refuse to mix Homogenisation stops cream rising to the topMilk is forced through a fine valve at high pressure, smashing its fat globules

Tags: milk, emulsion, casein

Milk is an emulsion of fat in water: the short answers

Where does this come from, and can I check it?: Fat droplets, protein clusters and dissolved sugar all share the same liquid. The figure is taken from USDA FoodData Central, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.