In contrast to the particle size, the numerical difference shown
in the zeta potential evolutionwas very small between diluted skim
and whole milk. Michalski, Michel, Sainmont, and Briard (2001)
measured the zeta potential of milk fat globules and found that it
ranged from 13.5 mV for natural fat globules to 20 mV for
strongly homogenised ones. Interestingly, fully homogenised fat
globules have a zeta potential similar to that of casein micelles,
indicating a high surface coverage with caseins. Therefore, similar
values of zeta potential in diluted skim and whole milk during
acidification could be expected.