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Short Communication: Estimate of Non electrostatic Interaction Free Energy Parameters for Milk Fat Globules

L. J. Kiely^* and N. F. Olson^*,

^* Department of Food ScienceUniversity of Wisconsin-Madison, Madison 53706
Wisconsin Center for Dairy ResearchUniversity of Wisconsin-Madison, Madison 53706

The surface free energy components for bovine milk fat globules (MFG) were calculated by solving a modified Young-Good-Fowkes-Girafalco equation with experimentally obtained contact angles for liquids of known surface tension components. The surface free energy of MFG was dominated by the electron donor term (^-), which formed the basis of a significant repulsive acid-base interaction free energy term at the minimum equilibrium distance. Consideration of the decay of the acid-base and Lifshitz-van der Waals energy term over distance within the context of an "extended DLVO" model shows that physical contact of MFG in the absence of electrostatic repulsion (at their isoelectric point) is prohibited by the acid-base term but that "pseudo-flocculation" might occur at 4- to 5-nm separation in an energy minimum that was ~15 kT for MFG of diameter = 1.0 µm.

Key Words: interaction • milk fat globule • milk

Abbreviation key: DLVO = Derjaguin Landau Verwey Overbeek, MFG = milk fat globule.