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Measurement of Surface Tension of Homogenised Milks
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Niloshree Mukherjee
Veröffentlicht/Copyright:
18. März 2005
Surface tension of different homogenized milk and cream, available in New Zealand, has been measured using the ‘Capillary Rise’ method as well as the automated ‘Wilhelmy Plate’ method. The measured values are slightly higher than the values reported in the literature. Increasing the fat content is found to have an inverse effect on the surface tension. This effect diminishes progressively for fat concentrations beyond 30%. Milk proteins, reported in the literature as surface-active components, are observed to have no effect on the surface tension.
Published Online: 2005-3-18
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Three-Dimensional Mathematical Modeling of Microbiological Destruction of Bacillus stearothermophilus in Conductive Baby Food Packed in Glass Container
- Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods
- A Study on the Preservation of Vegetable Juices Using Quasi-Nanoscale Silver Particles
- Scaling Up of Osmotic Distillation from Laboratory to Pilot Plant for Concentration of Fruit Juices
- Shorter Communication
- Measurement of Surface Tension of Homogenised Milks
