Reproducing high mechanical load during industrial processing of UHT milk: Effect on frothing capacity

Darius Hummel; Zeynep Atamer; Lena Butz; Jörg Hinrichs

doi:10.3168/jds.2024-25291

Reproducing high mechanical load during industrial processing of UHT milk: Effect on frothing capacity

J Dairy Sci. 2024 Aug 30:S0022-0302(24)01105-6. doi: 10.3168/jds.2024-25291. Online ahead of print.

Authors

Darius Hummel¹, Zeynep Atamer², Lena Butz³, Jörg Hinrichs³

Affiliations

¹ Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany. Electronic address: d.hummel@uni-hohenheim.de.
² Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97333.
³ Department of Soft Matter Science and Dairy Technology (150e), Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany.

PMID: 39218069
DOI: 10.3168/jds.2024-25291

Abstract

In this study, possible reasons for an increased level of free fatty acids (FFAs) in Ultra-High Temperature (UHT) treated full fat (3.5% wt/wt) milk and its effect on the frothing properties of milk were investigated. Lipolysis of raw milk from 2 different breeds of cattle (Holstein and Jersey) was induced by mechanical stress and kinetics of lipolysis were compared. Frothing capacity and foam stability of shelf stable milk with different concentrations of FFAs were determined, with a good to medium initial foam volume for up to 4 mEquiv FFA · (100 g fat)^-1 fat and poor foam stability with >2 mEquiv FFA · (100 g fat)^-1. A combination of mechanical stress and initial condition of fresh raw milk was found to trigger lipolysis and potential sources of mechanical stress during milk processing were identified.

Keywords: barista milk; free fatty acids; milk foam; shelf stable milk.

The Authors. Published by Elsevier Inc. on behalf of the American Dairy Science Association®. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).