Premium
Effect of protein content, casein–whey protein ratio and pH value on the foaming properties of skimmed milk
Author(s) -
BORCHERDING KATJA,
LORENZEN PETER C H R,
HOFFMANN WOLFGANG
Publication year - 2009
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2009.00472.x
Subject(s) - skimmed milk , casein , whey protein , chemistry , food science , chromatography , composition (language) , milk protein , philosophy , linguistics
The average bubble diameter (ABD) and density of skimmed milk foam decreased with increasing protein content, up to 4%, while drainage was widely comparable. Samples with casein–whey protein ratios (C/W) of 94/6 and 7/93 showed smaller ABD than samples from mixtures with C/W ratios between 60/40 and 20/80. Foams prepared from samples with C/W of 20/80 exhibited the lowest drainage values after 10 min. Increasing pH from 6.4 to 7.0 led to increased overrun and ABD, while drainage was widely comparable, with a minimum value at pH 6.7. The protein composition of skimmed milk and foams prepared from this milk in relation to protein content, C/W ratio and pH value differed only slightly.