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The influence of temperature on the foaming of milk

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

Abstract

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.

Item Type:Article
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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