Temperature effect on foamability, foam stability, and foam structure of milk

We investigated the foaming properties of four different types of milk: ultra-high-temperature treated milk and pasteurized milk, each with 1.5 and 3.5% fat content. Foamability and foam stability were investigated at various temperatures between 5 and 60 °C. For both the foamability and the foam stability, we observed a pronounced minimum at 25 °C. At 40 °C the foam stability varied considerably depending on the type of milk. These differences can be related to different initial bubble-size distributions. The time dependence of the bubble size distribution was measured at room temperature and at 40 °C.