Fat-Related surface tension and wetting properties of milk - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Milchwissenschaft Milk Science International Année : 2003

Fat-Related surface tension and wetting properties of milk

Résumé

The surface tension of milk was found to decrease logarithmically with time, regardless of fat content. Moreover, the surface tension decreased with fat content up to about 35 g.kg-1. Above 10 MPa, homogenization resulted in increased surface tension, probably due to the lower creaming and lack of caseins in the continuous phase. The initial contact angle of homogenized milk on glass was similar to that of skim milk, probably due to the presence of casein micelles on the globule surface. After the first immersion, skim milk wetted glass surfaces completely. Conversely, the contact angle of whome milk increased with time, suggesting the formation of a hydrophobic adborption layer on glass. The composition and conformation of this layer can affect fouling and cleaning in technological dairy processes involving fat globules.
Fichier non déposé

Dates et versions

hal-01454511 , version 1 (02-02-2017)

Identifiants

  • HAL Id : hal-01454511 , version 1
  • PRODINRA : 305238
  • WOS : 000181388300008

Citer

Marie-Caroline Michalski, Valérie Briard-Bion. Fat-Related surface tension and wetting properties of milk. Milchwissenschaft Milk Science International, 2003, 58 (1-2), pp.6-29. ⟨hal-01454511⟩
297 Consultations
0 Téléchargements

Partager

Gmail Facebook X LinkedIn More