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Accumulation of Protein in the Foam of Skimmilk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

INTRODUCTION

Gibbs, from theoretical considerations, made the deduction that the concentration of the solute at the surface might differ from that in the body of a solution, and that solutes which lower the surface energy, concentrate at the surface. This deduction was later verified experimentally. A reduction in surface tension is now accepted as evidence of the accumulation of materials at the surface of the solution. Direct evidence of accumulation is obtained by causing the solution to foam and analyzing separately the foam and the liquid beneath it.

Gibbs' deductions were based on reversible systems. Proteins lower the surface tension of their solutions and accumulate at the surface, but the process is usually not reversible, and the layer at the surface may be several molecules thick, as shown by Plateau (7), Ramsden (9), Shorter (10), and others. This accounts for the great accumulation of protein at the surface.

Siedel and Hesse (12) analyzed milk and its foam and found that protein accumulated in the foam.