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Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. I. the Churnability of Artificial Emulsions Prepared with the Known Emulsifying Agents of Cream^*

Division of Agricultural Biochemistry, University of Minnesota, St. Paul, Minnesota

ABSTRACT

Fresh buttermilk contains a substance or substances having the ability to stabilize oil-in-water emulsions. It is probable that a portion of this material comes from the surface of the fat globules in cream during the churning process. The butterfat-in-buttermilk dispersion resembles whole milk in every respect, in general appearance, microscopic structure, cream separation and churnability of the cream.

Stable emulsions of butterfat can be prepared in dispersions of calcium casemate, lactalbumin, globulin and phospholipide. These resemble whole cow's milk in general appearance, formation of a cream layer and microscopic structure. Each shows an abnormal behavior either on separation of the cream or in the churability of the cream. The best separation is obtained with a phospholipide stabilized emulsion and the best churning with a lactalbumin stabilized emulsion.

Since cream freed from milk plasma churns normally, it seems justifiable to draw conclusions from the emulsions which likewise lacked most of the constituents of normal milk plasma. It is apparent from the preceding churning experiments that no one of the milk constituents used produces emulsions which behave entirely like normal cow's milk. It, therefore, does not appear probable that any one of the substances tested constitutes the sole material adsorbed on the surface of the fat globules in normal cow's milk.

^* This paper represent a portion of this thesis presented by Hilda F Wiese in partial fulfillment of the requirement for the degree of Ph.D., University of Minnesota, 1930. Published with the approval of the Director as Paper 1064, Journal Series, Minnesota Agricultural Experiment Station.