The Effectiveness of Some Antifoaming Agents in the Condensing of Skimmilk and Whey

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Abstract
A laboratory model vacuum pan, designed to give operational performance comparable with production size units, was employed to study the effectiveness of various materials as antifoaming agents in the condensing of skim milk and whey. Milk, cream and butter as well as selected surface-active, chemical compounds were added to skim milk and whey during the condensing operation. Cream and /or butter were moderately effective as foam depressants. Slightly rancid milk and /or cream were extremely effective foam inhibitors. Of the chemical antifoaming agents studied, the silicone compound, mono- and diglyceryl esters of stearic acid and sorbitan monolaurate constitute those used most effectively to eliminate the excessive foaming tendency of skim milk and whey. These materials are water insoluble, surface-active substances.