The Role of Surface-Active Constituents Involved in the Foaming of Milk and Certain Milk Products. III. Milk Lipids, including Phospholipids

The role of the milk lipids in the foaming of milk is not clearly defined. Van Dam (27), by decreasing the fat content of separated milk from 0.22 to 0.08 per cent, and Mohr and Brockmann (14), by increasing it from 0.04 to 1.0 per cent, concluded that the foaming capacity and foam stability varied inversely with the fat content. Sommer and Horrall (24) found addition of fat to a skim milk-gelatin-sugar mix greatly decreased whipping ability. E1-Rafey and Richardson (5) attributed the minimum foaming of skim milk, whey, laetalbumin sols, and blood serum at approximately 27 C. to the presence of fat globules.