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A Note on the Surface Tension of Homogenized Cream

Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture, Washington, D. C.

ABSTRACT

Conclusions: The homogenization of cream increases its surface tension. As the homogenization pressure and the fat content of the cream is increased corresponding increases in surface tension occur.

The difficulty experienced in securing consistent, static, surface tension values for colloidal protein solutions such as milk or cream, the surfaces of which are constantly changing, indicates that a reliable method of measuring dynamic surface tension would reflect more accurately the true surface tension of the solution.