Food Science and Technology Department


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Published in JOURNAL OF DAIRY SCIENCE 37 (1954), pp. 60-71. Copyright 1954. Used by permission.


The rising of fat in evaporated milk on prolonged storage will inevitably occur since the density of the fat particles is lower than that of the concentrated milk plasma in which they are suspended. It has been shown that the velocity of rise of individual fat globules in milk plasma is in good agreement with the velocity as predicated by Stokes' law (5). Troy and Sharp (7) also found the velocity of rise of globule clusters in general agreement with this law. Their observations on clusters were less precise, however, because of inherent complications arising from the irregularities in the shapes of clusters and the occlusion of plasma within the clusters.

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