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Some Physical Properties of Milk. I. Density¹

Departments of Dairy Husbandry and Chemistry, Kansas State College, Manhattan

ABSTRACT

Since milk is a complex biological liquid containing many physico-chemical complexes, it may be expected that some constituents will change as a result of processing. Many changes that result from processing can be determined best by chemical procedures. However, certain measurable physical changes may be more discernible and important to specific instances. Physical changes in milk or cream which may result from chemical changes in milk constituents are not clearly understood. It is hoped that more knowledge of milk constituents, particularly proteins, may be obtained through a study of physical properties. This is the first in a series of reports describing some physical changes in milk.

Two aspects of the density of milk here reported are the effects of homogenization and temperature. In 1914 Wiegner (15) noted that reduction in fat globule size by homogenization had no detectable influence upon specific gravity of milk. His report was later confirmed (5).

¹ Contributions No. 232 Dairy Husbandry Department, and No. 511 Chemistry Department, Kansas Agricultural Experiment Station.

² Dairy Husbandry Department.

³ Chemistry Department.