Record nummer 2010436
Titel Foaming behaviour of organic and regular milk
toon extra info.
Jan Pijnenburg ... [et al.]
Auteur(s) Pijnenburg, J. ; Sala, G. ; Valenberg, H. van ; Meinders, M.B.J.
Uitgever Wageningen : Wageningen UR
Jaar van uitgave 2012
Pagina's 23 p ill
Annotatie(s) BioKennis voor biologische agroketens
Online full text
Trefwoorden (cab) melk / biologische voedingsmiddelen / schuimen / stabiliteit / melkproducten
Rubrieken Zuivelproducten
Publicatie type Boek
Taal Engels
Toelichting (Engels) Organic milk is used more and more by consumers to froth milk that is used e.g. for the preparation of a capuccino. Frequently, organic milk turns out not to foam properly. This report describes a study to find the main couse of this bad foamability of organic milk. The focus of the research was to get insight in the foaming behaviour of a specific brand, indicated as A. The foamability and stability of different milk, both organic and regular, as well as skimmed, semi-skimmed, and full fat, were tested. The foamability of the different milk varieties appeared to be about equal. However, differences were observed for the foam stability. Foams made from A showed the lowest stability of all tested milk varieties. The reason for this is not yet clear, but the bad foam stability of this milk might be probably due to a higher fatty acid content.
Er zijn nog geen reacties. U kunt de eerste schrijven!
Schrijf een reactie

To support researchers to publish their research Open Access, deals have been negotiated with various publishers. Depending on the deal, a discount is provided for the author on the Article Processing Charges that need to be paid by the author to publish an article Open Access. A discount of 100% means that (after approval) the author does not have to pay Article Processing Charges.

For the approval of an Open Access deal for an article, the corresponding author of this article must be affiliated with Wageningen University & Research.