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Milk Homogenization and Foaming Effects by Xiang Ren is a document available to read on EtoBox.
The study investigates the effects of milk homogenization and foaming temperature on the properties and microstructure of foams from pasteurized whole milk. It was found that foaming was more effective at temperatures between 50 and 60 °C, with minimal impact from milk homogenization on foam formation and stability. The research utilized various analytical techniques, including transmission electron microscopy, to explore the relationship between temperature, foam density, bubble size, and drainage characte
- Author
- Xiang Ren
- Language
- EN