Contribution of the products of fat hydrolysis to the frothing capacity of milk

Abstract

The objective of this study was to determine the contribution of the products of lipolysis to milk foaming. Lauric acid and glycerol were added to skim and whole milk at 0.005, 0.010 and 0.015 M lauric acid and 0.011, 0.021 and 0.032 M glycerol. Monoglycerides were added to the milk at the rate of 0.1, 0.2 and 0.3% (m/v) instead of glycerol. Steam frothing value (SFV) of the milk was determined. Other milk samples were also stored for 15 days at 3 0.5 oC and SFV determined after 0, 5, 10 and 15 days. The mean SFV of whole and skim milk decreased on addition of 0.005 M lauric acid. Further increase in FFA did not significantly affect the SFV. The SFV of whole and skim milk decreased on addition of 0.1% monoglycerides. Further increase in monoglycride concentration did not significantly affect the SFV. Glycerol had no effect on the SFV. Storing milk for 15 days at 3oC slightly decrease the SFV of whole milk but increased the SFV of skim milk. This study indicates that monoglycerides and FFA affect milk frothing. Control of milk fat hydrolysis can be used to influence the foaming properties of milk products.

Keywords: steam frothing value, fatty acids, monoglycerides, glycerol, foaming, skim milk, whole milk

International Journal of Agricultural and Rural Development Vol. 5 2004: 114-120