Some Factors Influencing the Volume of Foam on Milk

The appearance of foam on milk and some of its products is a commonly observed phenomenon. In some instances, as in the whipping of cream or in the manufacture of ice cream, a thick, stable foam is desired. In other instances, as in the filling of vats, cans, bottles, or other containers, or in the operation of machines, such as clarifiers, separators, pasteurizers, etc., the formation of foam may present a serious technical problem. The overflow of foam when vessels are to be filled may result in the loss of a considerable quantity of milk solids.