The Surface Tension of Milk. A Review
The Surface Tension of Milk. A Review
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牛奶的表面张力。
DOI：
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发表时间：
1959
期刊：
影响因子：
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通讯作者：
C. H. Whitnah
中科院分区：
文献类型：
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作者：
C. H. Whitnah
综述了适用于牛奶的表面张力测量方法。表面张力研究的目的包括：检测掺假;表面张力与泡沫或乳液形成的关系;与细菌生长的关系;与物种、驴、布法罗、牛、山羊、母马、鲸鱼和女人的关系;与热处理的关系;与均质化的关系;以及与产生的异味的关系。研究的牛奶衍生物包括：（a）酪蛋白、β -乳球蛋白、罗兰白蛋白和球蛋白以及σ -蛋白糖的溶液;（B）乳清、酸、凝乳酶、盐或超滤器;（c）用盐酸、乳酸或丁酸酸化的乳;以及（d）奶油、冰淇淋或淡炼乳。游离脂肪酸和蛋白质似乎是导致乳或乳制品的表面张力低于水的表面张力的表面活性成分。
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.