Substances Adsorbed on the Fat Globules in Cream and their Relation to Churning. II. The Isolation and Identification of Adsorbed Substances

Abstract

In a recent paper (1), the authors show that the fat emulsion in cow's milk is stabilized by a layer of adsorbed material which is so firmly held at the surface of the fat that rich cream can be repeatedly diluted with distilled water and reseparated by means of a centrifugal cream separator without breaking the emulsion. The present paper is concerned with the isolation and identification of this material from the surface of milk fat globules in the washed cream.