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Fat Separation in Evaporated Milk I. Homogenization, Separation, and Viscosity Tests¹

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

The rising of fat in evaporated milk on prolonged storage will inevitably occur since the density of the fat particles is lower than that of the concentrated milk plasma in which they are suspended. It has been shown that the velocity of rise of individual fat globules in milk plasma is in good agreement with the velocity as predicated by Stokes' law (5). Troy and Sharp (7) also found the velocity of rise of globule clusters in general agreement with this law. Their observations on clusters were less precise, however, because of inherent complications arising from the irregularities in the shapes of clusters and the occlusion of plasma within the clusters.

Accordingly, it must be expected that the factors controlling fat separation in evaporated milk are: the size of the fat particles, the difference in density between the fat particles and their suspending medium, and the viscosity of the suspending medium.

¹ Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.

² Present address: Geo. J. Meyer Manufacturing Co., Milwaukee, Wisconsin.

³ Deceased May 8, 1953.