The composition of interfacial material from skim milk foams

Kamath, S., Webb, R. E. and Deeth, H. C. (2011) The composition of interfacial material from skim milk foams. Journal of Dairy Science, 94 6: 2707-2718. doi:10.3168/jds.2010-3839

Author Kamath, S.
Webb, R. E.
Deeth, H. C.
Title The composition of interfacial material from skim milk foams
Journal name Journal of Dairy Science   Check publisher's open access policy
ISSN 0022-0302
Publication date 2011-06
Sub-type Article (original research)
DOI 10.3168/jds.2010-3839
Volume 94
Issue 6
Start page 2707
End page 2718
Total pages 12
Place of publication New York, NY, United States
Publisher Elsevier
Collection year 2012
Language eng
Formatted abstract
The foaming properties of skim milk vary with temperature of foaming in the range from 5 to 85°C, with foams of maximum stability being formed at approximately 45°C. This paper reports the significance of different milk fractions in the foam and concludes that the micellar casein fraction plays an important role in stabilization of milk foam formed at higher temperatures. This finding was supported by the fact that added calcium chloride increased and calcium-chelating agents decreased foam stability. These effects were attributed to the increase and decrease, respectively, in the amount of micellar casein in the milk. Furthermore, bubble ghost material sedimented by low-speed centrifugation of foam was found to contain predominantly caseins, and electron micrographs of foams formed at 45°C clearly showed casein micelles spread over the interface. However, other structures observed in the electron micrographs suggest that soluble milk proteins and possibly polar lipids are also present in the foams and play a role in formation of milk foams.
Keyword Skim Milk
Casein Micelles
Electron microscopy
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: Official 2012 Collection
School of Agriculture and Food Sciences
Centre for Microscopy and Microanalysis Publications
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Citation counts: TR Web of Science Citation Count  Cited 7 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 7 times in Scopus Article | Citations
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Created: Mon, 13 Feb 2012, 11:36:51 EST by Dr Hilton Deeth on behalf of School of Agriculture and Food Sciences