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Differences in Adsorption of Solid and Liquid Fat Globules as Influencing the Surface Tension and Creaming of Milk

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

ABSTRACT

This investigation was undertaken to see if there was a reversible difference in adsorption, on the surfaces of solid fat globules, or fat globules which have passed through the solidifying zone of temperature, on the one hand, and liquid fat globules on the other. The factors influencing gravity creaming and cream viscosity, as well as a number of anomolous behaviors of milk and cream may be interpreted as indicating such a difference. Differences in surface tension and gravity creaming were used as indications of the correctness of this hypothesis. It has wide practical applications in the handling and processing of milk and its products, and has been made the basis of many of our investigations during the past several years.

The most definite indication which we found in the literature, of the correctness of this hypothesis, is the report by Hekma (4), who showed that deeper layers of gravity cream were obtained when centrifugally separated skimmilk was used in making recombined milk than when gravity separated skimmilk was used.