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The Effects Of Composition And Processing Of Milk On Foam Characteristics As Measured By Steam Frothing, Michael Levy
The Effects Of Composition And Processing Of Milk On Foam Characteristics As Measured By Steam Frothing, Michael Levy
LSU Master's Theses
Steam frothing of milk is required to produce an acceptable foam for many espresso coffee drinks. Specific aspects of composition and processing may affect the foaming properties of milk. The aim of this study was to determine the effect of fat content, heat treatment, free fatty acid addition and storage time on the frothing properties of milk. The four treatments included: fat content (0.08% and 3.25%), pasteurization temperatures (171°F for 15 seconds and 210°F for 45 seconds), pre and post-pasteurization addition of lauric acid solution (0.0% and 2.0% of 0.5 M concentration) and storage time (1 and 10 days). For …