The Surface Tension of Milk. A Review

Summary Methods of measurement of surface tension applicable to milk have been reviewed. Objectives of surface tension studies included: detection of adulteration; relations of surface tension to the formation of foams or emulsions; to bacterial growth; to the species, ass, buffalo, cow, goat, mare, whale, and woman; to heat treatments; to homogenization; and to developed off-flavors. Milk derivatives studied include: (a) solutions of the proteins casein, β -lactoglobulin, Rowland albumin and globulin, and σ -proteose; (b) wheys, acid, rennet, salt, or ultrafilter; (c) milk acidified with hydrochloric, lactic, or butyric acid; and (d) cream, ice cream, or evaporated milk. Free fatty acids and proteins appear to be the surface-active constituents causing the surface tension of milk or milk products to be lower than that of water.