Figure 1.

Particle size $\left(d_{43}\right)$ of cheese milk emulsion in µm. As protein to fat (P/F) ratio and homogenization pressure increased, particle size of the cheese milk emulsion tended to decrease. Results are expressed as mean ± standard deviation (n = 3). Statistical differences are denoted by different letters (a–d) for each level of protein to fat ratio (p < 0.05).