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Journal of Dairy Science Vol. 44 No. 3 401-406
© 1961 by American Dairy Science Association ®
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Interfacial Tensions of Lipolyzed Milk Fat-Water Systems1

A. H. Duthie2, R. G. Jensen and G. W. Gander

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

ABSTRACT

The average interfacial tensions (in dynes per centimeter) of control and lipolyzed milk fat-water systems were, respectively: extracted fat—5.4, 4.0, af ter removal of free fatty acids—5.9, 2.7, after removal of acetone insoluble lipids—11.8, 5.4, and after removal of monoglycerides (as part of 80% ethanol-soluble lipids)—24.4, 22.7. It appears that monoglycerides deereased interfacial tension to some extent.

FOOTNOTES

1 The data published in this paper are from a thesis presented by the senior author to the graduate school, University of Connecticut, in partial fulfillment of the requirements for the degree of Master of Science, February, 1960.

2 Present address: Department of Dairy Science, Pennsylvania State University, University Park, Pennsylvania.






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Copyright © 1961 by the American Dairy Science Association ®.