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Electrokinetics in Relation to Dairy Phenomena

I. Theory and Method

Department of Dairy Industry, University of Wisconsin

ABSTRACT

1. A method is described, based on the theory of streaming potentials, that may be used in measuring the magnitude of the electric charge at the fat-serum interface.
   
2. The stability of colloidal systems is discussed and a mathematical development of the streaming potential formula is given.
   
3. Data are presented to show that an interface quite comparable to that of the fat globule as it exists in milk is being considered.
   
4. The electrokinetic potentials observed using various samples of milk from individual cows are shown to vary over a comparatively wide range.
   
5. The iso-electric point of the interface was found to be at about pH 4.3.
   
6. Potassium chloride, added in increasing amounts, caused an increase that was later followed by a decrease in potential. Chlorides of calcium, iron and thorium decreased the electrokinetic potential. Thorium was found to be the most effective and at certain concentrations reversed the sign of the charge.
   
7. Di-sodium phosphate and sodium citrate caused the potential to become more strongly negative. The latter salt was found to be the most effective.
   
8. Increasing temperatures produced a very pronounced increase in the observed electrokinetic potential.