The Physical Properties of Evaporated Milk with Respect to Surface Tension, Grain Formation and Color

Advanced Dairy Chemistry Volume 3

“…The surface tension of milk held at soc and brought to 20°C is lower than that of milk cooled to 20°C and measured immediately (Mohr and Brockmann, 1930;Sharp and Krukovsky, 1939). Heat treatment of milk at sterilization temperatures can cause a small increase in surface tension (Nelson, 1949) which is probably related to denaturation of whey proteins, which reduces their surface activity.…”

Section C. Dairy chemistry and physics: Part I. Chemistry and Physical Chemistry: Part II. Rheology

“…Messeri & Piccardi(2ii) have observed that the surface tension of human milk increases by about 10 % during the first fifteen minutes after its withdrawal. Nelson (212) has related surface tension to colour and grain formation in evaporated milk. The marked effects on surface tension of adding small amounts of milk to alkaline detergents have been studied by MacWalter & Tyrrell (213).…”