The Structure and Properties of the Natural Fat Globule “Membrane” : A Historical Review with Experiments Bearing on a Physico-Chemical Explanation

Abstract

Summary The fat globules in cows’ milk are wholly or partially surrounded by a special group of substances whose origin may be due, in part, to their greater capillary activity. The other surface active substances occurring in major concentration in milk plasma evidently constitute the outer layers of the fat globule surfaces if indeed they are normally concentrated there at all. The latter are readily removed when cream is washed by dilution with water. Experimental work in the author's laboratory and by numerous other workers cited, has pointed to the importance of the natural “membrane” of the fat globules in creaming, churning, milk flavor (both normal and oxidized), decreased curd tension of natural sweet cream buttermilk, and in determining the desirable whipping qualities of ice cream mixes.