Effects of Viscosity and Temperature on the Foaming Characteristics of Concentrated Whole Milk

Holden, T.F.; Aceto, N.C.; Schoppet, E.F.

doi:10.3168/jds.s0022-0302(64)88666-5

Cited by 13 publications

(3 citation statements)

References 8 publications

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“…2008a). Holden et al. (1964) observed a similar minimum in foamability at ∼20°C for foams prepared from whole milk concentrates, regardless of the solid contents of the whole milk concentrate.…”

Section: Whole Milk Foamsmentioning

confidence: 61%

“…The presence of fat in milk influences the foaming properties of milk strongly. Even the presence of small quantities of fat in milk can have a strong destabilising effect on both the formation and stability of milk foams, when foaming is carried out at the temperatures in the range 10–40°C (Sanmann and Ruehe 1930; Leviton and Leighton 1935; Richardson and El‐Rafey 1948; Holden et al. 1964; Prins 1986; Pilhofer et al.…”

Section: Whole Milk Foamsmentioning

confidence: 99%

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Foaming properties of milk: A review of the influence of composition and processing

Huppertz¹

2010

Int J of Dairy Tech

113

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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.

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Section: Whole Milk Foamsmentioning

confidence: 61%

Section: Whole Milk Foamsmentioning

confidence: 99%

Foaming properties of milk: A review of the influence of composition and processing

Huppertz¹

2010

Int J of Dairy Tech

113

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“…The surface activity of these proteins results in a reduction in tension at fluid interfaces, enhancing foaming ability of the fluid [ 251 ]. This, along with both the viscosity of the solution and the difference in surface tension between the solution and solvent are the three primary influences on foaming ability and stability of milk [ 252 ].…”

Section: Functionalitymentioning

confidence: 99%

The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality

Timlin

Tobin

Brodkorb

et al. 2021

Foods

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Seasonal calving, pasture-based dairy systems are widely practiced in countries with a temperate climate and plentiful rainfall such as Ireland and New Zealand. This approach maximizes milk production from pasture and, consequently, is a low-cost, low-input dairy production system. On the other hand, the majority of global milk supply is derived from high input indoor total mixed ration systems where seasonal calving is not practiced due to the dependence on ensiled silages, grains and concentrated feeds, which are available year-round. Synchronous changes in the macro and micronutrients in milk are much more noticeable as lactation progresses through early, mid and late stages in seasonal systems compared to non-seasonal systems—which can have implications on the processability and functionality of milk.

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A Novel Process for Direct Production of Acetone–Butanol–Ethanol from Native Starches Using Granular Starch Hydrolyzing Enzyme by Clostridium saccharoperbutylacetonicum N1-4

Thang

Kobayashi

2013

Appl Biochem Biotechnol

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In this work, a new approach for acetone-butanol-ethanol (ABE) production has been proposed. Direct fermentation of native starches (uncooked process) was investigated by using granular starch hydrolyzing enzyme (GSHE) and Clostridium saccharoperbutylacetonicum N1-4. Even the process was carried out under suboptimal condition for activity of GSHE, the production of ABE was similar with that observed in conventional process or cooked process in terms of final solvent concentration (21.3 ± 0.4 to 22.4 ± 0.4 g/L), butanol concentration (17.5 ± 0.4 to 17.8 ± 0.3 g/L) and butanol yield (0.33 to 0.37 g/g). The production of solvents was significantly dependent on the source of starches. Among investigated starches, corn starch was more susceptible to GSHE while cassava starch was the most resistant to this enzyme. Fermentation using native corn starch resulted in the solvent productivity of 0.47 g/L h, which was about 15 % higher than that achieved in cooked process. On the contrary, uncooked process using cassava and wheat starch resulted in the solvent productivity of 0.30 and 0.37 g/L h, which were respectively about 30 % lower than those obtained in cooked process. No contamination was observed during all trials even fermentation media were prepared without sterilization. During the fermentation using native starches, no formation of foam is observed. This uncooked process does not require cooking starchy material; therefore, the thermal energy consumption for solvent production would remarkably be reduced in comparison with cooked process.

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Effects of Viscosity and Temperature on the Foaming Characteristics of Concentrated Whole Milk

Cited by 13 publications

References 8 publications

Foaming properties of milk: A review of the influence of composition and processing

Foaming properties of milk: A review of the influence of composition and processing

The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality

A Novel Process for Direct Production of Acetone–Butanol–Ethanol from Native Starches Using Granular Starch Hydrolyzing Enzyme by Clostridium saccharoperbutylacetonicum N1-4

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