Interfacial Tensions of Lipolyzed Milk Fat-Water Systems

Autor:	R.G. Jensen, G.W. Gander, A.H. Duthie
Rok vydání:	1961
Předmět:	Surface tension chemistry.chemical_compound Chromatography chemistry Milk fat Genetics Acetone Animal Science and Zoology Food Science
Zdroj:	Journal of Dairy Science. 44:401-406
ISSN:	0022-0302
DOI:	10.3168/jds.s0022-0302(61)89756-7
Popis:	Summary The average interfacial tensions (in dynes per centimeter) of control and lipolyzed milk fat-water systems were, respectively: extracted fat—5.4, 4.0, af ter removal of free fatty acids—5.9, 2.7, after removal of acetone insoluble lipids—11.8, 5.4, and after removal of monoglycerides (as part of 80% ethanol-soluble lipids)—24.4, 22.7. It appears that monoglycerides deereased interfacial tension to some extent.
Databáze:	OpenAIRE
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