The Electrokinetic Potential of Milk Fat

Abstract

It has been known for many years that milk fat globules are electrically charged. The explanations offered to account for some dairy phenomena have been based wholly, or in part, upon this fact, but few quantitative data have been presented to substantiate the theory. This study was undertaken to secure information regarding the magnitude of the potential under normal conditions and the effect of various agents upon it; the correlation between changes in the magnitude of the potential and certain known behaviors of fat globules under conditions of usual commercial dairy practice; and the nature of the interface between the fat globule and the surrounding medium as revealed by studying alterations in the potential.