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The Electrokinetic Potential Of Milk Fat

III. Relation To The Fat Globule "Membrane"¹

Department of Dairy Husbandry, The Pennsylvania State College

ABSTRACT

The lipoid phosphorus content per unit of fat declines slightly in creams from 17 per cent fat to 60–65 per cent fat and above 65 per cent fat it decreases rapidly up to a fat content of 81 per cent.

The electrophoretic mobilities of the fat globules is constant up to a fat content of 65 per cent and above this they increase rapidly.

The nitrogen content decreases gradually with increasing fat content.

In washed cream most of the protein was lost in the first washing and there was a gradual decrease in protein content thereafter up to eight washings. The phospholipid content decreased gradually throughout the washings.

Synthetic milk, in which a casein layer is adsorbed on a phospolipid layer existing on the surface of fat globules, resembled normal milk in the position of the isoelectric point and the slope of the pH/mobility curve, suggesting the probability of a double layer membrane on the surface of the fat globules.

¹ Authorized for publication on April 19, 1937, as Paper No. 771 in Journal Series of the Penna. Agricultural Experiment Station.

^* The data presented in this paper are from a thesis submitted to the Graduate School of the Penna. State College in partial fulfillment of the degree of Doctor of Philosophy, 1936.