Milk Proteins: Foaming and Emulsifying Properties in Dairy Processing
Abstrak
Milk proteins, well-known for their nutritional properties, have also interesting techno-functional properties including foaming and emulsifying properties. Indeed, they play a crucial role in the creation and stabilization of foams and emulsions, making them one of the most essential components in manufacturing dairy products. First, major proteins in milk (αS-, β- and κ-caseins as well as α-lactalbumin and β-lactoglobulin) are presented and their biological and physicochemical characteristics are highlighted. Furthermore, this chapter explores the recent researches about foaming and emulsifying properties of milk proteins, focusing on their molecular interactions, mechanisms of stabilization, and the impact of processing conditions such as pH value and thermal treatments. Key factors influencing foam and emulsion stability, such as the impact of emerging technologies in dairy industry including high pressure homogenization, high pressure jet processing, ultrasound, and sonication, are also discussed. Understanding these properties is essential for optimizing product formulation and ensuring the quality and texture of dairy-based foods.
Penulis (3)
Roua Lajnaf
Hamadi Attia
Mohamed Ali Ayadi
Akses Cepat
- Tahun Terbit
- 2025
- Bahasa
- en
- Total Sitasi
- 1×
- Sumber Database
- CrossRef
- DOI
- 10.5772/intechopen.1011415
- Akses
- Open Access ✓