Temperature effect on foamability, foam stability, and foam structure of milk

[Display omitted] •We compare the foaming properties of four different types of milk.•We investigate the effect of temperature on the foam generation of milk.•We investigate the effect of temperature on the foam stability and the change in bubble size distribution of milk.•We relate foam stability t...

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Bibliographic Details
Published in:Colloids and surfaces. A, Physicochemical and engineering aspects Physicochemical and engineering aspects, 2014-10, Vol.460, p.280-285
Main Authors: Oetjen, Katrin, Bilke-Krause, Christine, Madani, Mania, Willers, Thomas
Format: Article
Language:English
Subjects:
Foam
Foam stability
Foam structure
Foamability
Milk
Surface tension
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Summary:[Display omitted] •We compare the foaming properties of four different types of milk.•We investigate the effect of temperature on the foam generation of milk.•We investigate the effect of temperature on the foam stability and the change in bubble size distribution of milk.•We relate foam stability to the foam structure of milk foam. We investigated the foaming properties of four different types of milk: ultra-high-temperature treated milk and pasteurized milk, each with 1.5 and 3.5% fat content. Foamability and foam stability were investigated at various temperatures between 5 and 60°C. For both the foamability and the foam stability, we observed a pronounced minimum at 25°C. At 40°C the foam stability varied considerably depending on the type of milk. These differences can be related to different initial bubble-size distributions. The time dependence of the bubble size distribution was measured at room temperature and at 40°C.
ISSN:0927-7757
1873-4359
DOI:10.1016/j.colsurfa.2014.01.086