New methodology for controlled testing of foaming properties of protein suspensions. (May 2022)

• Record Type: Journal Article
• Authors: Hummel, Darius; Atamer, Zeynep; Hinrichs, Jörg
• Is Part Of: International dairy journal. Volume 128(2022)
• Publication Date: 2022-05
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2022.105322
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: This study presents a frothing system for testing steam frothing capacity for "barista"-style specialties and investigating foaming properties of protein suspensions and other liquid solutions. The presented foaming methodology is similar to the classic barista frothing with a steam wand. In addition, steam pressure and air entrainment into the sample can be controlled, to create reproducible froths. A steam-air-premix is entrained and dispersed into the sample to be frothed. Final sample temperature can be defined by frothing time and steam pressure and the final foam volume by frothing time and steam:air ratio.