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Physical and Chemical Analyses of Film Formed at Air-Water Interface on Reconstitution of Whole Milk Powders

Dairy Products Laboratory, Eastern Utilization Research and Development Division USDA, Washington, D. C.

ABSTRACT

When whole milk powder is added to water a major portion of it dissolves but some material remains insoluble and forms a film at the air-water interface making further powder wetting impossible without agitation. Studies were undertaken to determine the physical characteristics and composition of this film. Film balance studies showed the material to be multimolecular in depth, compressible but non-elastic. Small amounts of the interfacial product have been collected and analyzed for total lipid, cholesterol, fatty acids, nitrogen, phosphorous, hexose, hexosamine and neuraminic acid. Gas-liquid chromatography showed that the film contained a relatively high concentration of C₁₈ saturated fatty acids. Gel electrophoresis showed that the film contained a number of sugar-protein complexes. Increasing the temperature of the water on which the film was spread or heating the powder before solution reduced the film strength. The surface film formed by milk powders containing liquid fat was so weak that the powder had self-dispersing properties.

¹ Baptist Memorial Hospital, Department of Pathology, Memphis, Tennessee.