Abstract
From the organic milk components the proteins influence mostly the surface tension (σ) and the dynamic viscosity (h). The physical properties of milk are influenced by the dispersion degree of the components. Casein (diameter 0.1-0.005 μ) and albumin (diameter 0.015-0.005 μ) form colloid dispersions. Lactose (diameter 0.00067 μ) is molecular dispersed. Therefore is the viscosity and surface tension influenced by protein and not by lactose. Milk samples from 16 dairy cows, with ages between 3-10 years, in different physiological states were analysed. The experiment was repeated at an interval of two weeks, four times. For the measuring of s the dynamic stalagmometric method was used (stalagmometer Traube). The dynamic viscosity was determined with the Ostwald viscometer [1]. A positive correlation between the protein content and the two biophysical parameters was observed.
Highlights
From the organic milk components the proteins influence mostly the surface tension (σ) and the dynamic viscosity (h)
The physical properties of milk are influenced by the dispersion degree of the components
Is the viscosity and surface tension influenced by protein and not by lactose
Summary
From the organic milk components the proteins influence mostly the surface tension (σ) and the dynamic viscosity (h). The physical properties of milk are influenced by the dispersion degree of the components.
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