Seasonal Variation of Phospholipids and Their Influence on the Foaming Characteristics of Concentrated Whole Milk

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Abstract
Qualitative observations of continuous vacuum foam drying of whole milk indicated that dryer performance was influenced by seasonal variations in milk concentrate foaming activity. The phospholipids content of whole milk varies significantly with season and is directly related to a similar variation in the static rate of foam subsidence of whole milk concentrate. These seasonal variations are characterized by high phospholipids and rate of foam subsidence levels in the winter and low levels in the summer. Seasonal variation in phospholipids is most pronounced in the lipid phase.