Journal
INTERNATIONAL DAIRY JOURNAL
Volume 135, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2022.105476
Keywords
-
Categories
Ask authors/readers for more resources
This study evaluated the characteristics of microfoam produced from processed dairy milk using the steaming function of an espresso machine, considering temperature, milk type, and whey protein contents. The results showed that foam characteristics were significantly influenced by milk processing type and steam heating temperature. Foam made from pasteurized whole milk was more stable, and the bubbles were better distributed at a temperature of 60 degrees C.
This study focuses on the evaluation of microfoam produced from processed dairy milk using the steaming function of the espresso machine as a function of temperature (30-80 degrees C), milk type (pasteurised or UHT), and whey protein contents. Foam characteristics, i.e., foam stability, viscosity, bubble size distribution noticeably varied depending on milk processing type and steam heating temperature. Foams made from pasteurised whole milk tended to be more stable. Bubbles in pasteurised milk foam were better distributed, especially at the temperature of 60 degrees C. It was observed that the optimal final temperature of steam frothing was in the range of 50 degrees C-60 degrees C. The results of sensory tests showed that consumers differentiated between the aroma and flavour of pasteurised and UHT milk, describing the degree of this difference from moderate to strong. (C) 2022 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available