Impact of temperature and surfactant addition on milk foams
Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and c...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Dandigunta, Babuji [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2021transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Al - Luo, Xixi ELSEVIER, 2018, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:299 ; year:2021 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.jfoodeng.2021.110509 |
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| 245 | 1 | 0 | |a Impact of temperature and surfactant addition on milk foams |
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| 520 | |a Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. | ||
| 520 | |a Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. | ||
| 650 | 7 | |a Food adulteration |2 Elsevier | |
| 650 | 7 | |a Foaming temperature |2 Elsevier | |
| 650 | 7 | |a Foamability |2 Elsevier | |
| 650 | 7 | |a Foam structure |2 Elsevier | |
| 650 | 7 | |a Surfactant |2 Elsevier | |
| 650 | 7 | |a Milk foaming |2 Elsevier | |
| 700 | 1 | |a Karthick, Arun |4 oth | |
| 700 | 1 | |a Chattopadhyay, Pradipta |4 oth | |
| 700 | 1 | |a Dhoble, Abhishek S. |4 oth | |
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10.1016/j.jfoodeng.2021.110509 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001605.pica (DE-627)ELV053267893 (ELSEVIER)S0260-8774(21)00034-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dandigunta, Babuji verfasserin aut Impact of temperature and surfactant addition on milk foams 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Food adulteration Elsevier Foaming temperature Elsevier Foamability Elsevier Foam structure Elsevier Surfactant Elsevier Milk foaming Elsevier Karthick, Arun oth Chattopadhyay, Pradipta oth Dhoble, Abhishek S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:299 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110509 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 299 2021 0 |
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10.1016/j.jfoodeng.2021.110509 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001605.pica (DE-627)ELV053267893 (ELSEVIER)S0260-8774(21)00034-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dandigunta, Babuji verfasserin aut Impact of temperature and surfactant addition on milk foams 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Food adulteration Elsevier Foaming temperature Elsevier Foamability Elsevier Foam structure Elsevier Surfactant Elsevier Milk foaming Elsevier Karthick, Arun oth Chattopadhyay, Pradipta oth Dhoble, Abhishek S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:299 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110509 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 299 2021 0 |
| allfields_unstemmed |
10.1016/j.jfoodeng.2021.110509 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001605.pica (DE-627)ELV053267893 (ELSEVIER)S0260-8774(21)00034-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dandigunta, Babuji verfasserin aut Impact of temperature and surfactant addition on milk foams 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Food adulteration Elsevier Foaming temperature Elsevier Foamability Elsevier Foam structure Elsevier Surfactant Elsevier Milk foaming Elsevier Karthick, Arun oth Chattopadhyay, Pradipta oth Dhoble, Abhishek S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:299 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110509 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 299 2021 0 |
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10.1016/j.jfoodeng.2021.110509 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001605.pica (DE-627)ELV053267893 (ELSEVIER)S0260-8774(21)00034-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dandigunta, Babuji verfasserin aut Impact of temperature and surfactant addition on milk foams 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Food adulteration Elsevier Foaming temperature Elsevier Foamability Elsevier Foam structure Elsevier Surfactant Elsevier Milk foaming Elsevier Karthick, Arun oth Chattopadhyay, Pradipta oth Dhoble, Abhishek S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:299 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110509 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 299 2021 0 |
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10.1016/j.jfoodeng.2021.110509 doi /cbs_pica/cbs_olc/import_discovery/elsevier/einzuspielen/GBV00000000001605.pica (DE-627)ELV053267893 (ELSEVIER)S0260-8774(21)00034-0 DE-627 ger DE-627 rakwb eng 670 540 VZ 51.54 bkl 33.61 bkl 35.90 bkl Dandigunta, Babuji verfasserin aut Impact of temperature and surfactant addition on milk foams 2021transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. Food adulteration Elsevier Foaming temperature Elsevier Foamability Elsevier Foam structure Elsevier Surfactant Elsevier Milk foaming Elsevier Karthick, Arun oth Chattopadhyay, Pradipta oth Dhoble, Abhishek S. oth Enthalten in Elsevier Science Luo, Xixi ELSEVIER Al 2018 Amsterdam [u.a.] (DE-627)ELV001637789 volume:299 year:2021 pages:0 https://doi.org/10.1016/j.jfoodeng.2021.110509 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA 51.54 Nichteisenmetalle und ihre Legierungen VZ 33.61 Festkörperphysik VZ 35.90 Festkörperchemie VZ AR 299 2021 0 |
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Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. |
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Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. |
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Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments. |
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