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The Science of Food

March 6, 2025

The Science of Milk: Emulsions, Lactose, and Casein Chemistry

Discover the complex chemistry of milk—from fat globule emulsions and lactose intolerance to casein micelles and how dairy behaves in the kitchen. Continue reading

carbohydrates, chemistry, fats, lipid, micelle, milk, nutrition, proteins, Science

casein, chemistry, diet, evolution, fat, Food, food science, health, lactase, lactose, lactose intolerance, mammals, milk, nutrition, Protein, wellness

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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