Relationship between surface tension, free fatty acid concentration and foaming properties of milk

Kamath, Sapna, Wulandewi, Agnes and Deeth, Hilton (2008) Relationship between surface tension, free fatty acid concentration and foaming properties of milk. Food Research International, 41 6: 623-629. doi:10.1016/j.foodres.2008.03.014


Author Kamath, Sapna
Wulandewi, Agnes
Deeth, Hilton
Title Relationship between surface tension, free fatty acid concentration and foaming properties of milk
Journal name Food Research International   Check publisher's open access policy
ISSN 0963-9969
Publication date 2008-07-01
Sub-type Article (original research)
DOI 10.1016/j.foodres.2008.03.014
Open Access Status
Volume 41
Issue 6
Start page 623
End page 629
Total pages 7
Editor A. G. Marangoni
Place of publication Ottawa, Canada
Publisher Elsevier Applied Science
Language eng
Subject C1
090899 Food Sciences not elsewhere classified
860299 Dairy Products not elsewhere classified
Abstract The relationship between surface tension, free fatty acid concentration and the foaming properties of milk was investigated. The surface tension of milk with varying free fatty acid concentration was determined using the Wilhelmy plate technique and the milks were subsequently foamed by steam injection using a commercial coffee machine and by air injection using a specially designed foaming apparatus. Foaming properties of milk in terms of initial foam volume, foam stability and visual appearance of foam as functions of free fatty acid concentration were determined. Surface tension of milk showed a negative relationship with its free fatty acid concentration and foaming properties. However, natural variations in the surface tension of milk due to other surface active components such as protein, fat and phospholipids made it difficult to determine an absolute surface tension value below which the foaming properties of milk are negatively affected.
Keyword milk
foam
free fatty acids
surface tension
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science.

Document type: Journal Article
Sub-type: Article (original research)
Collections: 2009 Higher Education Research Data Collection
School of Agriculture and Food Sciences
 
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Created: Fri, 17 Apr 2009, 04:14:30 EST by Emma Cushworth on behalf of School of Land, Crop and Food Sciences