Foaming behaviour of organic and regular milk

Research output: Book/ReportReportProfessional

Abstract

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.
Original languageEnglish
Place of PublicationWageningen
PublisherWageningen UR
Number of pages23
Publication statusPublished - 2012

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Keywords

  • milk
  • organic foods
  • foaming
  • stability
  • milk products

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