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Abstract
The physical parameters of foams produced in vitro from rumen liquor taken from cattle during several bloating seasons were measured. Such foams were characterised by high persistence and relatively low mechanical strength.
The surface-active materials in the rumen liquor were studied by chemical analysis of foams generated from such liquor and by fractional precipitation from the liquor of constituents which could subsequently generate foams.
The general conclusion is that at least three classes of constituents, viz., modified salivary mucoproteins, soluble leaf proteins, and lipid components, are involved in determining the properties of rumen foams.