| Title: |
Ability to re‐foam frothed milk at different solid concentrations and their foam structure. |
| Authors: |
Ho, Thao M, Lu, Yu‐Jen, Xiong, Xiaoying, Bhandari, Bhesh R, Bansal, Nidhi |
| Source: |
International Journal of Dairy Technology; Aug2024, Vol. 77 Issue 3, p874-883, 10p |
| Subject Terms: |
SKIM milk, STRUCTURAL stability, SURFACE tension, UNIFORM spaces, COFFEEHOUSES, FOAM |
| Abstract: |
Left‐over frothed milk in most coffeehouses is typically discarded, leading to wastage of a lot of milk due to a common belief that frothed milk is unable to re‐foam. We investigated the foaming and physical properties of frothed reconstituted skim milk (1.5–15%, w/w) foamed up to four times. The results showed that at all investigated solid concentrations and foaming times, milk samples retained their high foamability and foam stability, and uniform micro‐foam structure. Similarly, properties of milk samples including viscosity (1.9–3.3 Pa.s), absolute zeta‐potential (25.5–27.2 mV) and surface tension (54.8–59.7 mN/m) remained unchanged even after re‐foaming multiple times. [ABSTRACT FROM AUTHOR] |
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| Database: |
Complementary Index |
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