Seasonal Variation of Phospholipids and Their Influence on the Foaming Characteristics of Concentrated Whole Milk

Holden, T.F.; Aceto, N.C.; Dellamonica, E. S.; Calhoun, M. J.

doi:10.3168/jds.s0022-0302(66)87872-4

Cited by 10 publications

(4 citation statements)

References 8 publications

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“…Phospholipids are strongly surface active, and might be expected to influence a surface effect such as deposition. Holden et al (1966) have suggested that the seasonal variations in phospholipid concentration are responsible for seasonal variations in the foaming properties of milk, while Ito, Sato & Suzuki (1963) have suggested a relation between surface tension, among other factors, and deposition. The variation in the foaming properties of milk is much greater than the apparent change in the phospholipid content: this is a similar situation to the relation between fat and amount of deposit formation noted above.…”

Section: Methodsmentioning

confidence: 99%

Seasonal variation in deposit formation from whole milk on a heated surface

Burton¹

1967

Journal of Dairy Research

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The variation in deposit formation from milk of 2 herds was measured over a period of more than 12 months using a hot-wire laboratory apparatus. A marked minimum was found in May-June, with high deposit levels between September and April. There was a difference of 2 to 1 between maximum and minimum levels. The amount of deposit was not positively correlated with the mineral or protein contents of the milk, but was strongly positively correlated with fat content. It is suggested that the controlling factor is closely associated with fat content and varies with it.In a previous paper (Burton, 1966a), it was shown that at different times of the year bulk milk from the same herd produced different amounts of deposit on a heated surface, whether the milk was heated in a small ultra-high-temperature heat exchanger or in a laboratory apparatus. The purpose of the present work was to examine the amount and form of the seasonal variation in more detail, using the hot-wire laboratory apparatus described previously (Burton, 1965). METHODSMilk supplies and analyses. Samples were obtained from the bulk whole milk of 2 herds. Herd A was a commercial herd in the neighbourhood of the Institute with approximately 60 milking cows, predominantly Shorthorn, and producing 110-240 gal/day of milk during the experiment. Herd B was one of the Institute's own herds and during the experiment it consisted of 40-70 Friesian cows producing 120-260 gal/day.The samples were of the refrigerated mixed evening's and morning's milk, and were taken at about 9.30 a.m. The tests were performed on the day of sampling, with the milk refrigerated until the time of test. Normally both milks were tested in duplicate on the same day, at intervals of approximately 1 month, but additional tests were made in duplicate on the commercial herd milk (A) to give approximately fortnightly intervals.From September 1965 until the end of the experiment in September 1966 chemical analyses were made whenever both herd milks were tested on the same day. Similar analyses were available for some earlier samples of the milk from herd A.The samples were analysed for fat by the Gerber method (British Standards Institution, 1955) and for total solids gravimetrically (British Standards Institution, 1951), the SNF being obtained by difference. Lactose was determined by the chloramine-T method (British Standards Institution, 1963), and chloride by an adaptation 9-2

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Section: Methodsmentioning

confidence: 99%

Seasonal variation in deposit formation from whole milk on a heated surface

Burton¹

1967

Journal of Dairy Research

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“…Correlations between the natural phospholipid content of milk and the foaming properties of whole milk concentrates as a result of seasonal variation have been investigated (Holden et al. 1966).…”

Section: Whole Milk Foamsmentioning

confidence: 99%

“…Variations in phospholipid content were strongly correlated with variations in the stability of the foam of whole milk concentrates, i.e. high levels of phospholipids led to low levels of foam stability and vice versa (Holden et al. 1966).…”

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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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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“…He postulated that the deposition more likely is influenced by some minor milk constituent (5) which is closely associated and varies with the fat content but is also in skim milk. A phospholipid would be such a component, as phospholipids have varied seasonally in amount in a way similar to that for deposit formation (46). Ito and his co-workers (50,51) have shown a correlation between amount of deposit and physical properties of milk, e.g., surface tension, which might be affected by the surface active nature of phospholipid, but Ito and Nakanishi (49) were unable to detect any preferential inclusion of phospholipids in the deposits.…”

Section: Mechanisms Of Deposit Formationmentioning

confidence: 99%