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Bound Water and its Relation to Some Dairy Products

II. Factors Affecting the Bound Water Content of Some Dairy Products^*

Department of Dairy Husbandry, The Pennsylvania State College

ABSTRACT

Evidence that liquid dairy products contain bound water was presented in the first of this series of studies on bound water (1). There was also some indication that the bound
free water equilibrium could be changed readily by various treatments. Sayre (2) states that "Bound water does not exist in definite proportions relative to the solid material of the system, but as a ratio between bound water and free water. The ratio may be changed quickly by varying the temperature, acidity, surface energy, presence of electrolytes, pressure, etc."

Since the degree of hydration-plays a role in giving colloidal stability to the product in question, it was thought advisable to determine some of the factors that influence the bound water content. If the product in question lacks colloidal stability, during or after manufacture, in many cases a partial precipitation of the proteins may occur. It can be readily seen that the nature of some of the defects that occur in ice cream, milk, evaporated milk, sterilized cream, etc., are usually associated with the ability of the milk proteins to bind water or to readsorb water after certain necessary treatments.

^* Authorized for publication on January 22, 1938, as paper No. 823 in the Journal Series of the Pennsylvania Agricultural Experiment Station.

^** The data presented in this paper are from a thesis submitted to the Graduate School of The Pennsylvania State College in partial fulfillment of the degree of Doctor of Philosophy, 1937.