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Journal of Dairy Science Vol. 32 No. 5 406-417
© 1949 by American Dairy Science Association ®
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Milk Surfaces. I. The Surface Tension of Fresh Surfaces of Milk and Certain Derivatives1

Carrell H. Whitnah2, Ralph M. Conrad3 and Glen L. Cook4

ABSTRACT

The vibrating-jet method of measuring surface tension was applied to milk.

The surface tensions of commercially homogenized milk at 25° C. were determined at surface ages ranging from .0007 to .0265 seconds. Correction factors needed to reduce the measured surface tensions at surface ages as young as .0003 seconds to average values excluding the first two waves were nearly identical for milk and water. Any great change in the surface tension of milk relative to water therefore must have taken place before the surface age of .0003 seconds.

When milk was diluted with ten parts of water, or when the casein was precipitated by saturating the milk with sodium chloride or when other proteins also were precipitated by acidifying with hydrochloric acid, large decreases of surface tension were found in the age range .001 to .01 seconds.

When milk was diluted to .01 per cent or when the above filtrates were diluted to 1 per cent, decreases in surface tension could be observed by ordinary methods for periods of several hours.

FOOTNOTES

1 This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces, and has been assigned no. 235 in the series of papers approved for publication. The views or conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or indorsement of the Department of the Army. The paper contains material presented by Glen L. Cook to the University of Denver as partial fulfillment of the requirements for a Master of Science degree in chemistry.

2 Present address Chemistry Department, Kansas State College, Manhattan, Kansas.

3 Deceased.

4 Present address U. S. Bureau of Mines, Laramie, Wyoming.






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Copyright © 1949 by the American Dairy Science Association ®.