|Title||The role of casein micelles and their aggregates in foam stabilization|
|Source||Wageningen University. Promotor(en): Erik van der Linden; Toon van Hooijdonk, co-promotor(en): Marcel Meinders; Guido Sala. - Wageningen : Wageningen University - ISBN 9789462579842 - 124|
Physics and Physical Chemistry of Foods
|Publication type||Dissertation, internally prepared|
|Keyword(s)||foams - foaming - milk - casein - micelles - physical properties - stabilization - schuim - schuimen - melk - caseïne - micellen - fysische eigenschappen - stabilisatie|
|Categories||Dairy Science / Food Physics|
Many foam products derived from milk or specific dairy ingredients suffer from drainage, coalescence and/or disproportionation. Previous studies indicated that foam properties of milk are strongly influenced by the composition of the milk as well as by the processing conditions during foam production. The aim of this research was to get a better understanding of these two factors. Interestingly, the presence of aggregates of casein micelles was found to result in very stable foams. The interfacial properties (adsorption speed, adsorption energy, dynamical interfacial tension, interfacial dilatational moduli), thin film stability (rupture time) and foam properties (foamability, drainage, coalescence) of casein micelle dispersions were determined. Based on these data, the very stable foams were concluded to result from properties of the thin films in the foam, which were affected drastically by the presence of the large aggregates of casein micelles.