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Journal of Dairy Science Vol. 18 No. 12 827-839
© 1935 by American Dairy Science Association ®
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Substances Adsorbed on the Fat Globules in Cream and Their Relation to Churning. IV. Factors Influencing the Composition of the Adsorption "Membrane"*

Charles E. Rimpila and L. S. Palmer

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

ABSTRACT

Introduction

Hattori (1), Palmer and Wiese (2), Wiese and Palmer (3) and Palmer and Lewis (4) have shown that the protein fraction of the natural fat globule "membrane" in milk is different chemically and physically from any of the known proteins of milk. Palmer and Samuelsson (5) and Palmer and Wiese (2) have demonstrated that the natural fat globule "membrane" also contains phospholipides which consist chiefly of a fraction resembling a lecithin.

The work of Wiese and Palmer (6) has shown that both "washed" cream and an artificial emulsion of butterfat in buttermilk from sweet cream behave like normal cream in respect to churning, but that other artificial creams prepared with calcium caseinate, whey, blood globulin, phospholipide, or blood globulin plus phospholipide do not churn normally. It is thus demonstrated that the natural fat globule "membrane" is not formed when preparing artificial emulsions of butterfat by means of the major constituents of milk plasma.

FOOTNOTES

* This paper represents a portion of the thesis presented by Charles E. Eimpila in partial fulfillment of the requirements for the degree of Ph.D., University of Minnesota, 1934. Published with the approval of the Director as Paper No. 1371, Journal Series, Minnesota Agricultural Experiment Station.






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Copyright © 1935 by the American Dairy Science Association ®.