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Influence of Added 1-Monoglycerides on the Surface Tension of Milk

Department of Animal Industries, Storrs Agricultural Experiment Station, Storrs, Connecticut

ABSTRACT

In a study of the influence of monoglycerides on foaming in raw milk, surface-tension determinations indicated that some of these compounds decreased the surface tension of the milk. Herrington (3) suggested that the mono- and diglycerides produced during the lipolysis of milk may play an important role in reducing its surface tension. Certain monoglycerides have been shown to be surface active (2). Since monoglycerides have been found in lipolyzed milk (4), they should have an influence on the surface tension.

Preliminary trials with eight composite samples of milk taken from four Holsteins showed that when two drops (about 80 mg.) of 1-monoolein, 1-monolaurin, 1-monopalmitin, and 1-monostearin were stirred separately into 100-ml. milk samples, the average decrease in surface tension was 6.3, 5.2, 0.9, and 0.4 dynes per em., respectively. The purities of these compounds were 92, 84, 94, and 70%. The surface tension was measured with a Cenco du Nuoy tensiometer calibrated to read in absolute surface tension.