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The Rôle of Surface-Active Constituents Involved in the Foaming of Milk and Certain Milk Products. II. Whey, Skimmed Milk, and Their Counterparts

Division of Dairy Industry, College of Agriculture, University of California, Davis

ABSTRACT

Synthetic solutions of milk proteins and fat have been prepared which duplicate the essential foaming characteristics of whey and skim milk. Lactalbumin and milk fat were found to be the constituents that influence the foaming of whey. The constituents in milk or skim milk that determine its foaming properties are shown to be calcium casemate, milk fat and lactalbumin. It is considered that calcium caseinate is preferentially adsorbed at the air/liquid interface at temperatures below the melting point of milk fat, lactalbumin being adsorbed at higher temperatures. The presence of milk fat globules is shown to be responsible for the minimum foaming of separated milk at certain temperatures. The addition of milk fat emulsion to blood serum brings about a minimum foaming at room temperatures. Previous work which is not in agreement with the present conclusion is analyzed in the light of the present studies.

¹ Submitted by M. S. El-Rafey in partial fulfillment of the requirements for the degree, Doctor of Philosophy, University of California, May, 1941.