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The Electrokinetic Potential of Milk Fat¹

II. Relation to Dairy Processes

Department of Dairy Husbandry, The Pennsylvania State College

ABSTRACT

Cream volume studies and electrophoretic mobility measurements of fat globules were made on milk heated to different temperatures in the following manner: whole milk heated, skim milk heated and raw cream later added to make a four per cent milk, and cream heated and skim milk added later to make a four per cent milk.

The creaming ability was reduced when whole milk and skim milk were heated separately above the pasteurization point. The creaming ability was not affected when cream alone was heated and made into four per cent milk with raw skim milk.

The electrophoretic mobility of fat globules was increased when whole milk and cream were heated above the pasteurization point. The mobility was not affected when skim milk was heated and made up with raw cream.

The fat content of the cream layer increased as the cream volume was reduced by heat.

Neither single stage homogenization accompanied by fat clumping nor double stage with no clumping of fat globules had any effect on the electrophoretic mobility of the fat globules.

The electrokinetic potential is not an important factor in the creaming of pasteurized milk.

¹ Authorized for publication on April 19, 1937, as Paper No. 770 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.