Factors Affecting Foaming Properties of Milk
November 10/Ede, Netherlands/Journal of Technology & Science -- According to a study from the Netherlands, "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," wrote T. Huppertz and colleagues.
The researchers concluded, "Skim milk foams can be extremely stable, particularly when they are formed at similar to 40-50 degrees 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 degrees C. The presence of phospholipids, free fatty acids and partial glycerides strongly impairs foaming of milk."
Huppertz and colleagues published the results of their research in International Journal of Dairy Technology ("Foaming Properties of Milk: A Review of the Influence of Composition and Prrocessing." International Journal of Dairy Technology, 2010;63(4):477-488).
For additional information, contact T. Huppertz, NIZO Food Research, POB 20, NL-6710 BA Ede, Netherlands.
From the November 29, 2010, Prepared Foods E-dition
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