![]() The foamability of milk, and the stability, bubble size and texture of the foams were investigated. Milk foams were produced employing different steam pressures (100–280 kPa gauge) and nozzle designs (ejector, plunging-jet and confined-jet nozzles). Therefore, the control of process conditions and nozzle design are the only ways available to produce foams with diverse properties. Foam properties depend on the physico-chemical characteristics of the continuous phase, the method of production and process conditions employed however the preparation of barista-style milk foams in coffee shops by injection of steam uses milk as its main ingredient which limits the control of foam properties by changing the biochemical characteristics of the continuous phase. ![]()
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