FORMATION OF MILK

FOAMS
KADISHA WITTER
DONNESHA STEWART
JODIAN DENNIS
 HOW MILK FOAMS ARE MADE
• Milk contains two classes of proteins, the caseins and whey proteins, which are
found on the surface of the fat globules in homogenized milk.
• However, extensive aggregation of whey proteins can occur when milk is
heated; such effects are limited by commercial pasteurization (e.g., 72°C for 15
sec) but UHT treatment (e.g., 140°C for 5 sec) and sterilization (e.g., 10 min at
115°C) cause extensive aggregation of whey proteins, forming either whey
protein aggregates or casein-whey protein aggregates, causing extra viscosity.
• Because casein particles are hydrophobic (they hate water) their natural
tendency is to aggregate (clump together). In normal milk, aggregation is
prevented by two factors. If one of these factors is eliminated the micelles will
aggregate and form a gel something like jello.
 ROLE OF PROTEINS IN CREATING FOAMS
IN MILK
• Milk proteins are also crucial in creating the surface of air bubbles in milk foams,
Introducing air into IT by agitation (whipping) or injection (steaming) leads to an
unstable interface between air and water, which needs to be stabilized by the
adsorption of “surface-active components” made up of proteins.
• The protein in milk, especially the whey-proteins, is largely responsible for the
foaming capacity in milk. These proteins form a film on the surface of the air
bubbles in the foam. heating milk above 60°C causes the proteins to be
denatured and it is more efficient in coating and stabilizing the air bubbles. UHT
milk froths better than pasteurized milk, more proteins are denatured. Changes
in season and what cows eat can negatively affect proteins in milk, and thus
negatively effect foaming.
 ROLE OF FAT IN CREATING MILK FOAMS

• There are a number of factors related to milk that affect the foaming of milk. In
many cases, this is related to milk fat. Skim milk is ideal for preparing foams
from a physics perspective.
• the lower the milk fat, the more foam will be formed. Skim milk will give the
greatest volume of foam. This equation changes slowly when milk fat is raised
above 5%. Above this value higher fat will give more foam. Breakdown of fat or
lipolysis will negatively affect foaming of milk. Lipolysis generally occurs before
the pasteurization of milk and is caused by the enzyme lipase. Lipolyses
producers free fatty acids. Free fatty acids are surface-active agents, which
depress the foaming capacity in milk. Lipolysis can occur spontaneously in milk
and is aggravated by agitation
 REFERENCES
Huppert, T. (2014). Milk Foam: Creating Texture and Stability. Retrieved
from https://scanews.coffee/2014/09/15/milk-foam-creating-texture-and-
stability/
Strong, L. (2014). What makes milk froth?. Retrieved from
https://chdairiesdiary.wordpress.com/2012/05/13/what-makes-milk-froth/