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Preparation of Milk Fat.¹ I. A Study of Some Organic Compounds as De-Emulsifying Agents^,2

Pennsylvania Agricultural Experiment Station, State College

ABSTRACT

A group of 69 organic liquids was studied concerning their capacity to destroy the normal emulsion existing in fresh cream (40 per cent fat) during heating. Of these, 20 were found effective, 6 partially effective and 43 ineffective. As groups, the acids, alcohols and amines were found most effective, the aldehydes, ketones and esters least effective. Maximum de-emulsifying activity within a given group appeared to occur in the vicinity of the normal C₄ member. However, effective action was noted in the case of certain C₃ compounds and in one other containing eight carbons. Based on these findings, an aqueous reagent containing n-butylamine and n-butanol was developed and found capable of demulsifying a number of fluid dairy products. Products from which milk fat was readily recovered with the reagent included pasteurized and homogenized milks, light and heavy creams, ice cream mix, evaporated and dry whole milks, the latter two after reconstitution to normal fluid basis. Advantages of the method employing this reagent are that it is rapid, reasonably quantitative, involves no tedious extraction procedure and does not require a rigorous digestion of the sample. Preparation of milk fat for vitamin analyses, for the determination of fat constants, as well as for studies concerning its composition, should be facilitated considerably through use of this reagent.

¹ The research reported in this series of papers relates to U. S. patent application no. 221, 723 by The Pennsylvania State College.

² Authorized for publication Nov. 2, 1951 as paper no. 1699 in the Journal Series of the Pennsylvania Agricultural Experiment Station.