Interfacial and rheological properties of milk proteins and derivatives*

Milk is an emulsion, a type of colloidal suspension,primarily composed of fat droplets dispersed in water, with proteins present at the oil -water interface and in bulk. Understanding the interfacial and rheological behavior of bovine milk proteins is critical for developing alternative plant-based milks. In this study, we analyze the shear and extensional  rheological properties of two major protein groups found in milk, caseins and whey, alongside a milk protein derivative: sodium caseinate (NaCas). We examine the adsorption kinetics of these proteins and analyze the thin film drainage to elucidate the influence of protein concentration and type on foam and emulsion stabilty and rheology.