An interesting comparison would be powdered milk (reconstituted) vs. fresh milk. Fresh milk is colloidal whereas dried milk does not resuspend to colloids, according to Searle (p. 21-22.) Maybe this accounts for the difference in taste between fresh milk and powdered milk.
Incidentally, Searle mentions that lact-albumen in fresh milk has a protective (in the colloidal sense) effect on therapeutic colloids. Maybe this is a method of making mild silver protein (MSP.) Matthew
