Kamath, S. and Huppertz, T. and Houlihan, A.V. and Deeth, H.C. (2008) The influence of temperature on the foaming of milk. International Dairy Journal, 18 (10-11). pp. 994-1002.
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Article Link(s): http://dx.doi.org/10.1016/j.idairyj.2008.05.001
Publisher URL: http://www.elsevier.com
The effect of temperature (5-85 °C) on the foaming properties of cows' milk was investigated. The foaming properties of milk as a function of temperature varied considerably depending on fat content and the processing conditions used in manufacture. Skim milk foams were most stable when formed at 45 °C. Milk fat had a detrimental effect on foam formation and stability of whole milk especially in the temperature range 15-45 °C. The detrimental effects of milk fat on foaming properties were reduced by homogenization and ultra-high-temperature (UHT) treatment. No correlation was observed between foam formation and surface tension of whole milk in the temperature range 15-45 °C. There was a pronounced difference in the bubble size distributions of whole milk and skim milk especially at half-life of the foams. Bubbles in whole milk foams were smaller and showed a higher degree of rupture as a result of coalescence than those in skim milk foams.
|Additional Information:||© Elsevier Ltd.|
|Keywords:||Foam; foaming; milk; temperature.|
|Subjects:||Animal culture > Cattle > Dairy processing. Dairy products|
|Deposited On:||25 Feb 2009 03:44|
|Last Modified:||21 Apr 2011 00:35|
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