E.

Th e Physica l Propertie s
of Huma n an d Bovin e Milk s

MARGARET C. NEVILLE
ROBERT G. JENSEN

I. Introductio n

Milk i s a n extremel y comple x biologica l fluid wit h score s o f nutrien t

chemicals contained in a fluid with characteristics of three physical phases:
a dilute emulsion, a colloidal dispersion, and a solution. The emulsion can
be broke n b y low-spee d centrifugatio n an d th e mil k separate s int o lipi d
and aqueou s phase s o r compartments, eac h wit h a characteristic compo -
sition. Wit h ultracentrifugatio n th e casei n micelle s precipitate , bringin g
some othe r proteins , suc h a s lysozym e (Neville , unpublishe d data ) fro m
human mil k o r lactoferrin fro m milk s of anima l species , with them. Th e
supernatant remainin g afte r thi s proces s ha s the characteristic s o f a true
solution. The compartmentation is more thoroughly discussed in Chapters
2A, 2B , and 7A .
The physica l propertie s o f bovin e mil k hav e bee n thoroughl y evalu -
ated because of the importance of many of these parameters in processing
and purit y assessment . Value s fo r fe w o f thes e parameter s ar e availabl e
for human and other animal milks as these are generally fed directly to the
infant. Eve n fo r bovin e milk , muc h o f th e informatio n i s availabl e i n
technical publications and degree of variability and effects of physiological
state are often no t available. The physica l propertie s ar e described belo w
(Walstraandjenness, 1984 ; Sherbon, 1988 ; National Dairy Council, 1993).

II. Electrica l Conductivit y

This is defined ^ s a measure o f th e electrical resistanc e o f th e solution in

reciprocal ohms (mhos). It is used to assess the total ionic content of milk.
The greates t contributors t o conductivity ar e the sodium, potassium , and
chloride ions . Sinc e th e amount s o f sodiu m an d chlorid e increas e wit h
mastitis, measurement s o f conductivit y i n bovin e mil k ar e employe d t o
screen fo r clinica l cases of th e disease. Se e Chapte r 3F.

H A N D B O O K O F MIL K COMPOSITIO N
Copyright ® 199 5 b y Academi c Press . In c
All right s reserved . N o reproductio n withou t permission .
82 Margare t C . Nevill e an d Robert G . Jensen

III. Freezin g Point

The freezin g poin t of milk is lower than that of pur e water due to dissolved
components. This propert y i s measured t o determine whethe r bovine mil k
has bee n dilute d wit h wate r an d i s employe d a s a lega l standard . A s wit h
osmolality, th e freezin g poin t i s stable . Th e majo r contributor s t o th e
freezing poin t ar e lactos e an d chloride . Sinc e th e freezin g poin t an d
osmolality ar e proportiona l an d dependen t upo n th e numbe r o f dissolve d
particles, the y ca n b e determine d wit h th e sam e instrument .

IV. Boilin g Point

The boilin g poin t i n mil k i s highe r tha n tha t o f pur e wate r agai n du e t o
dissolved components . I t i s anothe r o f th e coUigativ e properties .

V. Osmolalit y o r Osmoti c Pressur e

Osmolality is a measure of the total number of dissolved particle s in a given
volume o f solutio n give n i n osmol/kg . Osmolalit y i s on e o f th e colligativ e
properties (dependen t o n th e numbe r o f dissolve d particles , no t thei r
properties) o f mil k alon g wit h freezin g an d boilin g points . I t i s measure d
in th e instrumen t use d t o determin e th e freezin g point . Th e osmoti c
pressure o f mil k i s quit e constan t bein g equa l t o th e osmoti c pressur e o f
blood. A resul t i s tha t th e variatio n i n th e dissolve d substance s i n norma l
milk, primaril y lactose , i s small . Th e tota l concentratio n o f dissolve d
materials i s responsibl e fo r osmolality . Osmolalit y i s proportiona l t o th e
freezing poin t o f mil k (se e Sectio n III) . A s previousl y mentioned , osmo -
lality remain s constan t i n huma n an d bovin e milk s becaus e o f th e rela -
tionship betwee n mil k an d blood . Th e osmolalit y o f formula s i s carefull y
controlled t o resembl e tha t i n huma n mil k (se e Chapte r lOD) . The poten -
tial rena l solut e loa d i s calculate d fro m th e content s o f sodium , chloride ,
potassium, an d protei n (Fomo n an d Ziegler , 1993) . Protei n i s include d
because i t provide s solute s fro m metabolism . Potentia l rena l solut e load s
(mosmol/liter) are : huma n milk , 93 ; milk-base d formula , 135 ; soy-protei n
based formula , 165 ; whol e bovin e milk , 308 ; an d ski m milk , 326 . I n
addition t o being lo w i n iron , th e potentia l rena l solut e loa d o f th e bovin e
milks i s to o hig h fo r the m t o b e use d a s th e sol e foo d fo r youn g infants .

VI. p H

The p H o f mil k a s generall y measure d outsid e th e anima l i s highe r tha n

milk withi n th e mammar y glan d du e t o los s o f CO ^ t o th e ambien t ai r
(Allen et al., 1983) . Se e Chapte r 7 A fo r a ful l discussio n o f thi s principle .
2. Th e Structure o f Mil k 83

TABLE I
The Physical Properties of Mature Human , Goat, and Bovine Miik^

Property Human mil k Goat mil k Bovine mil k

Electrical conductivit y 0.0041 0.00465*

(0.00150-0.00675) (0.0042-0.0048)
Freezing poin t (**C ) -0.582 -0.552^
-(0.512-0.550)
Boiling poin t CC) 100.17

Osmolality (mosmol/jig ) 290-299^^ 275*

pH 6.8' 6.37 6.62
(6.57-6.85) (6.33-6.52) (6.22-6.77)
(0.2065-0.2075)
Specific gravit y 1.031 1.033 1.030
(1.024-1.03) (1.031-1.037) (1.021-1.037)
Surface tensio n 52 52.8
(dynes/cm^)
(51.1-55)
Titratable acidit y 0.16 ±0.02*'^
(percentage)
Specific hea t (*C)
0 0.920^
15 0.938
40 0.930
Coefficient o f expansio n (^C)
10 0.9975^
15.6 0.9985
21.1 1.000
Viscosity (centipoise ) 1.6314^

'*A11 values fro m Mac y et al. (1971) unles s superscripted .

*From the Nationa l Dair y Counci l (1993) .
^From Sherbon (1988) .
^From Neubauer et al. (1993).
'From Alle n et al. (1991).

While importan t fo r huma n milk , immediat e determinatio n o f p H in

bovine mil k is never don e excep t fo r research purposes . The processing
which is done to bovine milk removes dissolved gases. Assays of pH and of
titrable acidit y (se e below) ar e used t o assur e tha t lacti c aci d i s bein g
produced a t the desired rat e by added microorganism s durin g the prep-
aration of cheeses an d fermented milks , e.g., yogurt. Th e casein in milk
forms int o a gel or curd at pH 4.6 .
84 Margare t C . Nevill e an d Robert G. Jensen

VII. Specifi c Gravity

Specific gravit y i s the rati o of th e mas s o f a solution o r substanc e t o th e

mass of a similar volume of water . This propert y i s used t o assess nonfa t
solids i n mil k an d th e additio n o f wate r t o mil k whic h lower s specifi c
gravity. The dairy industry employs a special hydrometer, the lactometer,
to determine specific gravity and total solids. Corrections are required fo r
milk temperatures which differ fro m 20X. A lactometer would be helpful
for determinin g th e specifi c gravit y o f huma n milk . Non e ar e availabl e
because the volume of milk required to float the lactometer, 15 0 to 300 ml,
is never available for individual samples of human milk. The much smaller
hydrometer used for specific gravit y of urine can be employed fo r human
milk.

Vlil. Surfac e Tension

This i s define d a s th e wor k require d t o increas e th e surfac e are a o f a

solution and is usually expressed as erg/cm^. This property is used to follow
the changes in surface-active components during milk processing, to follow
release o f fatt y acid s durin g lipolysis , an d a s a measur e o f th e foamin g
tendency of milk. Fatty acids and their salts and monoacylglycerols forme d
as a resul t o f lipolysi s ar e surfac e activ e an d reduc e surfac e tension .
However, th e metho d i s no t applie d routinel y fo r th e assessmen t o f
lipolysis because the short-chain acids responsible for the flavor designated
as hydrolytic rancidity are water soluble and do not affect surfac e tension.
The interfacia l tensio n betwee n th e fat-solubl e surfac e an d th e aqueou s
medium, o f considerabl e potentia l importanc e i n emulsio n stabilit y an d
access by lipolytic enzymes, cannot b e determined direcdy .

IX. Titratabl e Acidit y

The amount of alkali required to bring the pH to neutrality (phenolphtha-

lein) i s titratabl e acidity . Thi s propert y i s use d t o determin e bacteria l
growth durin g fermentations , suc h a s durin g chees e making , a s wel l a s
compliance wit h cleanlines s standards . Ther e i s n o lacti c aci d i n fres h
bovine milk . Th e titratabl e acidit y i s due mostl y t o th e casei n an d phos -
phates. Lactic acid can be produced b y bacterial contamination, althoug h
this is uncommon.

X. Specifi c Hea t

Specific hea t is the rati o between th e amount of hea t necessary t o raise a

given weigh t o f a substanc e t o a specifie d highe r temperatur e an d th e
2. Th e Structur e o f Mil k 8 5

amount o f hea t necessar y t o rais e a n equa l weigh t o f wate r t o th e sam e

temperature. I t is important in processing for determining the amount of
heat or refrigeration necessar y t o change th e temperatur e o f milk .

XI. Coefficien t o f Expansio n

This coefficient i s the ratio of th e increase i n volume pe r unit increase in

temperature to the increase in volume of water with the same temperature
increase. I t is used i n th e desig n o f dair y equipment .

XII. Viscosit y

This refer s t o th e resistanc e t o flow in centipois e units . I t is use d i n th e

design of dair y processing equipment an d to assess casein micellar aggre-
gation.
Table I contain s value s fo r th e physica l parameter s whic h describ e
bovine milk , wit h correspondin g dat a fo r huma n an d goa t milk s whe n
available.

References

Allen, J. C, an d Neville , M . C. (1983) . Ionize d calciu m i n huma n mil k determine d wit h a

calcium-selective electrode . Clin. Chem. 29 , 858-861.
Allen, J. C, Keller , R. P., Archer, P., and Neville, M. C. (1991). Studies in human lactation:
6. Mil k compositio n an d dair y secretio n rate s o f macronutrient s i n th e firs t yea r o f
lactation. Am. J. Clin. Nutr. 54, 69-80.
Fomon, S.J., an d Ziegler, E. E. (1993). "Nutrition of Normal Infants " (S.J. Fomon, ed.), pp.
91-102, Mosby . St. Louis.
Macy, I. G., Kelly , H. J., and Sloan, R. E. (1971). "The Composition of Milks: A Compilation
of th e Comparativ e Compositio n an d Propertie s o f Huma n Co w an d Goat ; Milk ,
Colostrum, and Transitional Milk, " pp. 1-70 . Nationa l Academ y of Sciences , National
Research Council , Washington , DC.
National Dairy Council (1993). "Newer Knowledge of Milk and Other Fluid Dairy Products,"
pp. 1-52 . Nationa l Dair y Council, Rosemont , IL.
Neubauer, S . H., Ferris , A.M. , Chase , C . G., Fanelli , J., Thompson , C . A., Lammi-Keefe ,
C.J., Clark , R . M., Jensen , R . G., Bendel , R . B., an d Green , K . W. (1993) . Delaye d
lactogenesis i n women with insulin-dependent diabetes . Am. J. Clin. Nutr. 58, 54-60.
Sherbon, J. W. (1988). "Physical Properties of Milk," (N. P. Wong, ed.), 3rd Ed., pp. 409-460.
Van Nostrand-Reinhold, Ne w York.
Walstra, P., and Jenness, R . (1984). "Dairy Chemistry an d Physics. " Wiley, New York.