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The Effect of the Adsorption "Membrane" around the Fat Globules on the Curd Tension of Cow's Milk^*

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

ABSTRACT

According to Lundstedt (1) the relatively low curd tension exhibited by buttermilk is caused by the adsorption on the casein of the lecithin removed from the fat globules during churning. In support of this hypothesis Lundstedt shows (1) that the curd tension of the skim milk fraction of mixtures of skim milk and whipped cream varies inversely with the rise in the cream fraction; (2) that there is a coincident rise in the lecithin which may be extracted from the casein precipitated from the skim milk by HCl. In further support of his hypothesis Lundstedt asserts that whole milk which has been agitated at low temperature exhibits a greatly reduced curd tension because of the removal of sufficient lecithin from the fat globules during the treatment. Indeed, he has been granted a patent (2) for thus producing soft-curd milk.

It is obvious that Lundstedt's lecithin data lack the crucial test of observing the effect of the direct addition of lecithin to milk.

^* Published as Paper No. 1397, Scientific Journal Series, Minnesota Agricultural Experiment Station.