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2005•International Journal of Food EngineeringRequires access

Measurement of Surface Tension of Homogenised Milks

N. C. Mukherjee, Bipan Bansal, Xiao Dong Chen

Open publisher page 32 citations

Abstract

Surface tension of different homogenized milk and cream, available in New Zealand, has been measured using the ‘Capillary Rise’ method as well as the automated ‘Wilhelmy Plate’ method. The measured values are slightly higher than the values reported in the literature. Increasing the fat content is found to have an inverse effect on the surface tension. This effect diminishes progressively for fat concentrations beyond 30%. Milk proteins, reported in the literature as surface-active components, are observed to have no effect on the surface tension.

About this research paper

What this paper is about

Surface tension of different homogenized milk and cream, available in New Zealand, has been measured using the ‘Capillary Rise’ method as well as the automated ‘Wilhelmy Plate’ method. The measured values are slightly higher than the values reported in the literature. Increasing the fat content is found to have an inverse effect on the surface tension. This effect diminishes progressively for fat concentrations beyond 30%. Milk proteins, reported in the literature as surface-active components, are observed to have no effect on the surface tension.

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OpenAlex reports 32 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Surface tension of different homogenized milk and cream, available in New Zealand, has been measured using the ‘Capillary Rise’ method as well as the automated ‘Wilhelmy Plate’ method. The measured values are slightly higher than the values reported in the literature. Increasing the fat content is found to have an inverse effect on the surface tension. This effect diminishes progressively for fat concentrations beyond 30%. Milk proteins, reported in the literature as surface-active components, are observed to have no effect on the surface tension.

Key concepts: Surface tension, Wilhelmy plate, Chemistry, Capillary action, Tension (geology), Inverse, Capillary length, Food science

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