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Foaming properties of milk: A review of the influence of composition and processing
Author(s) -
HUPPERTZ THOM
Publication year - 2010
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.1471-0307.2010.00629.x
Subject(s) - glyceride , skimmed milk , food science , composition (language) , chemistry , modified milk ingredients , milk fat , fatty acid , organic chemistry , linguistics , philosophy , linseed oil
Milk foams can be either desirable, e.g. for cappuccino‐style beverages, or undesirable, e.g. in the reconstitution of milk powders or infant formula. In this article, compositional and processing factors affecting the foaming properties of milk are reviewed. Skim milk foams can be extremely stable, particularly when they are formed at ∼40–50°C. The presence of lipids can be detrimental to the formation and stability of milk foams, particularly at a temperature where the milk fat is partially crystalline, e.g. 20°C. The presence of phospholipids, free fatty acids and partial glycerides strongly impairs foaming of milk.