Journal
INTERNATIONAL DAIRY JOURNAL
Volume 61, Issue -, Pages 166-175Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2016.05.006
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Funding
- AiF within the programme for promoting the Industrial Collective Research (IGF) of the German Ministry of Economics and Energy (BMWi) [AiF 17124 N]
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Through the use of protein-free milk serum (PFIVIS) in comparison with deionised water (DW) or deionised water with lactose (DWL), the respective impact of lactose and milk salts on surface activity and foaming properties of selected individual milk proteins and relevant milk protein mixtures was evaluated. Against expectation, the lactose-dependent increase in solution viscosity did not impede protein diffusion and surface adsorption. Instead of molecular flexibility, protein interaction potential (inherent or milk salt-induced) correlated with foamability. Lactose and milk salts contributed to increased foam stabilities, which was also reflected in time-dependent evolution of bubble sizes as well as reduced drainage exponents. Generally, maxima in foamability and foam stability resulted when PFMS was used, which indicates the significance of pronounced protein protein interactions as well as high packing densities at the air/water interface. The main contribution of lactose to foam volume gain and stabilisation was attributed to the reduction of coalescence. (C) 2016 Elsevier Ltd. All rights reserved.
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