Abstract
The poor creaming quality of goats’ milk at low temperatures appears to be due to lack of agglutinating euglobulins and not to the small size of the fat globules as has often been stated. The fact that goats’ milk does not cream when cooled is largely due to the insufficient quantities of euglobulins capable of being adsorbed on fat globules rather than inability of the fat globules to adsorb such proteins. Milks reconstituted from goats’ cream and cows’ skimmilk creamed readily whereas those made by combining cows’ cream and goats’ skimmilk creamed very poorly.
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