International Journal of Food

Engineering
Volume 1, Issue 2

2005

Article 2

Measurement of Surface Tension of

Homogenised Milks
Niloshree Mukherjee

Bipan Bansal

Xiao Dong Chen

New Zealand Dairy Foods, Auckland, Niloshree.Mukherjee@nzdf.co.nz

Food and Bioproduct Processing Cluster, Department of Chemical and Materials Engineering,
University of Auckland, b.bansal@auckland.ac.nz

FBP Cluster, Department of Chemical and Materials Engineering, University of Auckland;

Corresponding Author, dong.chen@eng.monash.edu.au

c
Copyright 2005
by the authors. All rights reserved. No part of this publication may be
reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission
of the publisher, bepress, which has been given certain exclusive rights by the author. International Journal of Food Engineering is produced by The Berkeley Electronic Press (bepress).
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Measurement of Surface Tension of

Homogenised Milks
Niloshree Mukherjee, Bipan Bansal, and Xiao Dong Chen

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.
KEYWORDS: Surface tension, measurement methods, effect of fat content

Mukherjee et al.: Surface tension of homogenised milks

1.

INTRODUCTION

Surface tension, also often known as interfacial tension is an important property

of a liquid. In simple terms, it is the force acting on the surface of a liquid, tending to
minimize the surface area (Atkins, 1994). It affects physical properties such as wettability
of a liquid. Often surface tension is observed as the formation of a meniscus in containers
or as the formation of droplets or bubbles on a surface. In the dairy industry, surface
tension of milk is an important property as it has an impact on the formation of
emulsions. The factors that are known to affect surface tension forces are (Nave, 2002
and Wood, 1982):
Intermolecular forces: Stronger intermolecular forces result in higher values of
surface tension. The intermolecular forces can be categorised into cohesive
forces and adhesive forces.
Hydrogen bonding: Liquids with hydrogen bonds have higher values of surface
tension.
Temperature: Increasing the temperature results in lower values of surface
tension for most liquids as the attraction forces between the molecules are
reduced.
Properties of liquids: Properties like fat content, lypolysis, age etc. (for milk) are
known to affect surface tension.
Surface tension of milk is approximately seventy percent of surface tension of
water. It affects creaming, fat globule membrane function, and foaming processes carried
out in the dairy industry. Table 1 shows the surface tension values of cream, whole milk,
and skim milk reported in the literature (Wood, 1982 and Chandan, 1997).
Table 1. Literature values of surface tension based on Wood (1982) and Chandan (1997)
Surface Tension Value
Type of Milk
Temperature
(mN/m)
(C)
Wood (1982)
Chandan (1997)
Cream

20

44.8

45-47

Whole Milk

20

44.0

50-52

Skim Milk

20

49.2

55-60

The surface tension values from the two sources are slightly different. This may
be due to variations in the milk quality from two different regions. The cow breed, age,
lactation period, stages of milking, different quarters of udder, weather, temperature etc.
are some of the factors that would affect the physical properties of milk (Chandan, 1997).
The effect of increasing the fat content seems to have an interesting effect on the
surface tension (Wood, 1982). It has been shown that at a fat content of 20 wt%, the milk
solution has slightly lower surface tension value than that of 10 wt% and 22 wt% fat
content milks. The 10 wt% fat milk has a higher surface tension than the 22 wt% fat
milk. Casein is believed to have some effect on the surface activity. Whey proteins make
some contribution as well. Lactose and most salts are believed to increase the surface
tension of the milk (Chandan, 1997).
Surface tension of milk, like water, decreases with increasing temperature.
Sterilization of milk causes the surface tension to increase because it results in

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International Journal of Food Engineering, Vol. 1 [2005], Iss. 2, Art. 2

denaturation and coagulation of milk proteins and they no longer remain as surface-active
agents (Wood, 1982). Homogenization and shearing of raw milk stimulates lypolysis that
could lead to a decrease in surface tension. However, if the product has been previously
pasteurized, homogenization will increase the surface tension of milk (Wood, 1982).
The aim of this research is to determine the surface tension values of different
types of homogenized milk and cream since there is little information available in the
literature in this regard. As the constituents of different milk solutions available in New
Zealand vary, the surface tension values are expected to be different. Two separate
methods have been used to measure the surface tension values: (i) Capillary Rise method;
(ii) Wilhelmy Plate method. The use of two different techniques will allow make a
comparison between them.
2.

EXPERIMENTAL

Different types of homogenized milk and cream, available in New Zealand, have
been used in this investigation. Their composition is given in Table 2 below:
Table 2: Composition of different types of milk and cream (New Zealand)
(Information taken from the labels on products from Anchor Milk)
Cream
Whole
Whole Milk
Skim Milk
Skim Milk
Red*
Milk
Light Blue*
Dark Green*
Light
Dark Blue*
Green*
Protein (g)
2.0
3.3
3.6
4.1
4.4
Fat Total
40.0
3.3
1.5
0.5
0.1
(g)
Fat-Saturated
28.5
2.4
1.1
0.4
0.1
(g)
Lactose (g)
3.0
4.7
5.3
5.8
6.0
Sodium (mg)
25
42
47
52
54
Calcium
115
137
150
155
(mg)
*
These indicate the level of fat; dark means higher fat content
The C
apillary Rise method determines the surface tension of a liquid by using
capillary tubes. When a capillary tube is placed in a fluid, the liquid level in it rises above
the normal liquid level. This elevation in the liquid level is a function of the surface
tension. Capillary action occurs when adhesion to the wall is stronger than the cohesive
forces between the liquid molecules. Measuring surface tension using this method has
some inconveniences (ANALITE Operation Handbook, 2000). For instance, the bore of
the capillary tube has to be known accurately to get proper results. Also the liquid
temperature liquid needs to be held constant while measuring the capillary rise. The
density of the liquid must also be known at the given temperature.
The Wilhelmy Plate technique is known to be the most advanced surface
tension measuring method available presently (Nave, 2002). In the current study the
automated version i.e. the ANALITE system has been used (Wilhelmy Plate, 2003). This
method employs a precision balance to measure surface tension. It measures the force
exerted at the break point of a meniscus formed between a thin plate and the liquid whose
surface tension is to be determined. However, unlike the Du Noy Ring method (Kuk,

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Mukherjee et al.: Surface tension of homogenised milks

1955; Watson, 1958 and Janal, 1975), all forces are vertical and hence the surface tension
can be measured more accurately (ANALITE Operation Handbook, 2000). The plate has
the ability to measure high viscosity liquids with little effect on the accuracy.
Disposable glass capillary tubes were used for the Capillary Rise experiments.
The calibrated tubes (accuracy + 1%) were 12mm long with 0.5mm bore. Initially the
liquid density was measured, being the first step in measuring the surface tension using
the capillary tubes. A Verniers calliper (accuracy of + 0.1mm) was used to measure the
level of liquid rise in the capillary tube. Five different capillary tubes were used for each
milk sample and the surface tension was calculated by taking the average of these
measurements.
For the Wilhelmy Plate method, ANALITE Surface Tension Meter - Model
2141 was used. It employs a magnetic force balance mechanism with a microprocessor
control to measure the surface tension of a liquid at liquid/air interface. The Meter
operates by suspending a glass plate above the liquid. At this point, the edge is calibrated
to have zero surface tension. Then the glass plate is lowered so that its edge is just
submersed in the liquid. A force is applied progressively by a magnetic transducer, using
a ramped current source, in the meter to counteract the effect of the surface tension and
pull out the plate from the liquid. The process is continued till the plate is fully
withdrawn and the meniscus breaks. The meniscus breaking point is detected optically.
The force applied just prior to the breakage of the meniscus is used to calculate the
surface tension.
In order to minimise the effects associated with composition variation and aging,
all the milk samples used were manufactured by Anchor Milk (see Table 2) and all the
stock had the same expiry date. The experiments were performed at 20C and each
experiment was repeated five times. In all the experiments, the milk samples were taken
from a refrigerator and then heated to 20oC using a hot plate before the surface tension
measurements were done.
3.

RESULTS AND DISCUSSION

Table 3 shows the average surface tension values obtained from the two methods
and is given below:
Table 3: Surface tension values obtained from Capillary Rise method and
Wilhelmy Plate method (ANALITE 2141 Surface Tension Meter)
Wilhelmy Plate
Capillary Rise
Surface Tension
Surface Tension
(mN/m)
(mN/m)
Cream
46.20
43.86
Dark Blue
53.98
52.70
Light Blue
63.25
56.84
Dark Green
64.07
59.46
Light Green
67.40
64.28
The surface tension values from the two experimental methods were quite
similar, with the Wilhelmy Plate method giving somewhat lower values. The
experimental values in both cases were slightly higher than the literature values (see
Table 2). This may be due to the use of the homogenised milk in the current study.

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International Journal of Food Engineering, Vol. 1 [2005], Iss. 2, Art. 2

According to the literature, homogenized milk is expected to have a slightly higher

surface tension value (**). Williams et al (2005) carried out a series of experiments to
measure the surface tension of standard whole milk (like dark blue), standard skim milk
(like light green), while milk concentrates (concentration up to 54%) and skim milk
concentrates (concentration up to 47%). The reported surface tension values were:
standard whole milk 44.5-48.5 mN/m and standard skim milk 49 mN/m, which were
lower than those obtained in the current study.
Table 4 shows the highest and lowest values of the surface tension measured for
all types of milk using both methods. Overall, the difference between the highest and
lowest values obtained by the Wilhelmy Plate method was less than the Capillary Rise
method. Also the results from the Wilhelmy Plate method were comparatively closer to
the values given in the literature (see Table 3). Limited capabilities of the measuring
equipment such as Verniers calliper (accuracy + 0.1 mm), thermometer (accuracy +
2.0oC), capillary tubes (bore accuracy + 1.0 %) and errors in the experimental process
such as exact vertical placement of capillary tubes in the liquid may have lead to
significantly higher inaccuracies in the results obtained from the Capillary Rise method
in comparison with the ANALITE 2141 which was an automated version of the
Wilhelmy Plate method (Wilhelmy Plate, 2003) and also had a built-in liquid
temperature sensor.
Table 4: Highest and lowest surface tension values using Capillary Rise method and
Wilhelmy Plate method (ANALITE 2141 Surface Tension Meter)
Capillary Rise method

Wilhelmy Plate method

Lowest
(mN/m)
44.93

Highest
(mN/m)
47.68

Lowest
(mN/m)
43.1

Highest
(mN/m)
44.3

Dark Blue

53.26

55.13

51.9

53.2

Light Blue

62.3

64.18

56.6

57.2

Dark Green

63.3

65.63

59.2

59.8

Light Green

65.76

68.51

63.9

64.7

Cream

3.1. Effect of Composition

Table 5 gives the percentages of protein, fat, lactose, and salt in all five types of
milk. The cream had the maximum amount of fat i.e. 88.84% compared with only 28.8%
in the dark blue milk; a standard, pasteurized, and homogenized milk. The light green
milk (also known as trim milk) has the least amount of fat (only 0.93%).
According to Whitnah (1959), milk proteins and fats are the main surface-active
components that affect the surface tension of milk. Analysing the compositions of
different milks given in Table 5, it becomes clear that any reduction in the fat content of
milk is followed by a corresponding increase in the protein content (as well as lactose and
salt). Considering the milk proteins to be the dominant species, one would expect the
surface tension of the light green milk to be the lowest since it has the maximum amount
of the proteins. In contrast the light green milk may have the highest value of the surface
tension, corresponding to the minimum fat content. Figure 1 shows a plot of the fat

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Mukherjee et al.: Surface tension of homogenised milks

content on the surface tension for different types of milk. This shows the net effect of
the fat on the surface tension against the effect of the proteins and other milk
constituents.
Table 5: Percentages of various constituents in different milk samples
Cream
(%)

Dark Blue
(%)

Light Blue
(%)

4.44

28.80

34.01

38.67

41.09

88.84

28.80

14.17

4.72

0.93

Lactose

6.66

41.02

50.08

54.71

56.03

Salt

0.06

1.37

1.74

1.91

1.95

Protein
Fat

Dark Green Light Green

(%)
(%)

Surface tension

(mN/m)

70

65

60

55

50

45

40
0

10

20

30

40

50

Fat content

60

70

80

90

100

(%)

Figure 1. The apparent effect of fat content on surface tension.

Therefore, it may be concluded that, in the homogenised milks, the surface
tension decreases significantly with the increasing fat content. The decreasing behaviour
is almost linear for all blue and green type milks, which indicates that the surface tension
is inversely proportional to the amount of fat (up to 30%). Beyond that e.g. for the
cream, the effect of the fat content decreases significantly. Of course, at this end, the fat
content already approaches to a maximum. Milk fat may be more surface active because
they are largely encapsulated by active proteins (Walstra et al 1984). This may warrant
further investigation.

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International Journal of Food Engineering, Vol. 1 [2005], Iss. 2, Art. 2

4.

CONCLUSIONS

There is a significant variation in the composition of different types of milk that

correspondingly affects its properties. Surface tension is one such property which gets
affected by the amount of surface-active agents like fat and proteins. Five different types
of milk commonly available in New Zealand, namely red (cream), dark blue (standard,
homogenised, and pasteurised milk), light blue, dark green (trim milk), and light green,
were used for the surface tension measurements using Capillary Rise method and
Wilhelmy Plate method. The cream, with the maximum fat content (88.84%) and
minimum protein content (4.44%), had the lowest surface tension where as the light
green milk, with the minimum fat content (0.93%) and maximum protein content
(41.09%) had the highest surface tension. The surface tension was found to be inversely
proportional to the fat content but the effect was less pronounced at higher fat
concentrations. The results obtained using the Wilhelmy Plate method had less
scattering and seem to be more reliable because the Capillary Rise method had higher
equipment and experimental inaccuracies.
5.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.

12.

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ANALITE Operation Handbook, ANALITE Surface Tension Meter, Model 2141,
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Chandan, R. Dairy Based Ingredients: Practical Guides for the Food Industry,
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Janal, R. S. L. The change in viscosity, electrical conductivity and surface tension
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Walstra, P., Jenness, R., and Badings, H. T. Dairy Chemistry and Physics,
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DOI: 10.2202/1556-3758.1013