脂质的构成、功能及分析 The composition, function and analysis of lipids 脂质的消化与吸收 Digestion and Absorption of Lipids 甘油三酯的代谢 Metabolism of Triglyceride 磷脂的代谢 Metabolism of Phospholipid 胆固醇代谢 Metabolism of Cholesterol 血浆脂蛋白代谢 Metabolism of Lipoprotein
Milk is a dilute emulsion consisting of an oil/fat dispersed phase and an aqueous colloidal continuous phase. The physical properties of milk are similar to those of water but are modified by the presence of various solutes (proteins, lactose and salts) in the continuous phase and by the degree of dispersion of the emulsified and colloidal components