2010
DOI: 10.1111/j.1471-0307.2010.00629.x
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Foaming properties of milk: A review of the influence of composition and processing

Abstract: 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. … Show more

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Cited by 113 publications
(69 citation statements)
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“…Proteins play an important role in forming and stabilizing foams in aerated dairy products such as ice cream. Foam formation and characteristics in milk has been recently reviewed (Huppertz, 2010;Dickinson, 2003) and several studies have shown that the foaming behavior of milk proteins is dependent on factors such as heat treatment, pH and ionic environment influence (Ward et al, 1997;Hagolle et al, 2000;Zhang and Goff, 2004). The addition of EDTA has been reported to improve the foamability of milk protein dispersions due to dissociation of casein micelles (Ward et al, 1997;Zhang and Goff, 2004).…”
Section: Foamingmentioning
confidence: 98%
“…Proteins play an important role in forming and stabilizing foams in aerated dairy products such as ice cream. Foam formation and characteristics in milk has been recently reviewed (Huppertz, 2010;Dickinson, 2003) and several studies have shown that the foaming behavior of milk proteins is dependent on factors such as heat treatment, pH and ionic environment influence (Ward et al, 1997;Hagolle et al, 2000;Zhang and Goff, 2004). The addition of EDTA has been reported to improve the foamability of milk protein dispersions due to dissociation of casein micelles (Ward et al, 1997;Zhang and Goff, 2004).…”
Section: Foamingmentioning
confidence: 98%
“…() attributed the improved foaming properties of the milk with added EDTA to the release of caseins from the micelle into the serum which would increase their availability for stabilising the foam air–liquid interface. It has been suggested that EDTA removes calcium from α‐lactalbumin and forms a molten state of this protein which attaches more readily to the air–liquid interface (Zhang and Goff ; Huppertz ).…”
Section: Foamingmentioning
confidence: 99%
“…It has been reported that milk salts effect whipping of milk protein emulsions, which is partly explained by increased ionic strength (Dickinson, 2010;Dickinson & Davies, 1999;Goff, 1997). However, the effect of different salts on foaming properties of milk is dependent on salt type (Huppertz, 2010;Kamath, Webb, & Deeth, 2011;. It is suggested that Ca 2þ specifically binds to caseins (Dickinson, 1998), which thus will influence foaming properties.…”
Section: Introductionmentioning
confidence: 96%