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Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. II. The Isolation and Identification of Adsorbed Substances^*

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

ABSTRACT

In a recent paper (1), the authors show that the fat emulsion in cow's milk is stabilized by a layer of adsorbed material which is so firmly held at the surface of the fat that rich cream can be repeatedly diluted with distilled water and reseparated by means of a centrifugal cream separator without breaking the emulsion. The present paper is concerned with the isolation and identification of this material from the surface of milk fat globules in the washed cream.

In general, the method used for the isolation of the adsorbed material consisted in churning cream that had been washed six to eight times with distilled water, using four volumes of water at each washing. The fat stabilizing material was recovered from the buttermilk, butter washings and melted butter. The butter was melted below 60°C., the melted butter-fat poured off and the non-fat fraction either supercentrifuged and added to the centrifuged buttermilk or extracted in a separatory funnel with ethyl alcohol and ether.

^* The data in the paper are from the thesis presented by Hilda F. Wiese in partial fulfillment of the requirements for the degree of Ph.D., University of Minnesota, 1930. Published with the approval of the Director as Paper 1091 Journal Series, Minnesota Agricultural Experiment Station.