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The influence of temperature on the foaming of milk

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Kamath, S., Huppertz, T., 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: 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.

Item Type:Article
Corporate Creators:Emerging Technologies
Additional Information:© Elsevier Ltd.
Keywords:Foam; foaming; milk; temperature.
Subjects:Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:25 Feb 2009 03:44
Last Modified:03 Sep 2021 16:48

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