Foaming properties at different fat levels and age of milk

Issue Date

12-2012

Abstract

Milk foaming properties at different fat levels (0–3.95%) and age of milk (0–9 d) stored at 4–11°C were studied. Foam value (FV) and foam volume (FVol) were significantly affected (Pr<0.0001) by milk fat levels. FV and FVol of 12% reconstituted skim milk were significantly higher (P<0.05) than those of whole milk (3.00–3.95% fat) and 1.5% fat, 9% milk solids nonfat milk. Fats reduced foamability due to their competition with proteins for the interface. Both fat levels and age of milk had no effect on % foam dissipation. FVol significantly decreased (Pr<0.0160) with age of milk (day 9). Proteolysis during storage could have weakened the protein films surrounding the gas bubbles. Microwave heating (73–77 °C) before whipping improved foaming capacity as measured in terms of FV and FVol, most likely by effecting unfolding of milk globular proteins, thus improving their orientation at the interface.

Source or Periodical Title

Philippine Agricultural Scientist, The (Formerly: The Philippine Agriculturist)

ISSN

0031-7454

Volume

95

Issue

4

Page

416-421

Document Type

Article

College

College of Agriculture and Food Science (CAFS)

Frequency

quarterly

Physical Description

tables; references

Language

English

Subject

age of milk, milk fat, milk foaming properties

En – AGROVOC descriptors

MILK; HOMOGENIZED MILK; FOAMING; LIPID CONTENT; MILK FAT; CHEMICOPHYSICAL PROPERTIES

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