The Role of Surface-Active Constituents Involved in the Foaming of Milk and Certain Milk Products. III. Milk Lipids, including Phospholipids

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Abstract
Employing the technic described in a previous publication (Jour. Dairy Sci. 27: 1-18. 1944) for measuring foaming capacity and foam stability at temps. between 5 and 50 C, it was detd. that milk, cream, and buttermilk, and also artificial emulsions of milk fat containing phospholipids in milk protein sols, give 2 types of foam[long dash]a protein type and a phospholipid-. protein type. These may appear simultaneously or separately. The former predominates at the higher temps. Minimum foaming occurs at 30-35 C, at which temp. the emulsions have low stability. Increases of fat up to 5% conc. are detrimental to the foaming of skim milk at 35 C. Higher concs. of fat result in foams of greater volume and stability. Emulsions of foaming properties approaching natural milk and cream were produced by incorporating from 0.8-1% phospholipids into the fat prior to emulsification in milk protein sols. The presence of natural fat globule membrane material in the medium proved highly efficient. The results are discussed in relation to dairy technology.