ABSTRACT
This chapter explores the gastrophysical potential of bovine milk. It focuses on bovine milk and the physics of derived dairy products such as yogurts and cheese; the people focus on the basic physical process, rather than food technology. In the experiment that the people describe now, yogurt was produced from fresh raw milk. It is evident that both loss modulus and storage modulus have much higher values for the yogurt made from boiled milk than the yogurt made from unboiled milk. The first milk produced by a mammal after giving birth is called colostrum. The focus was on gel formation, especially the production of yogurt and the gelation of colostrum. It was shown that the mechanisms leading to the formation of a yogurt gel are different from those leading to the formation of a colostrum gel. There is a much higher amount of proteins in colostrum than in normal milk.
