The average interfacial tensions (in dynes per centimeter) of control and lipolyzed milk fat-water systems were, respectively: extracted fat--5.4, 4.0, after removal of free fatty acids--5.9, 2.7, after removal of acetone insoluble lipids--ll.8, 5.4, and after removal of monoglycerides (as part of 80% ethanol-soluble lipids)--24.4, 22.7. It appears that monoglycerides decreased interracial tension to some extent.
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Duthie et al. (1961) studied this question.
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