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Method to Determine Foaming Property of Reconstituted Nonfat Dry Milk
Jonathan P Burlingame-Frey1, Elmer H Marth1
1Department of Food Science and the Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706.
Abstract:
A 250-ml graduated cylinder was modified by attaching it to a blender base assembly. It was used to measure the foaming capacity of reconstituted nonfat dry milk. Measurements of foaming capacity with this device had a lower standard deviation (1.30-2.63) than those made with a conventional method (1.71-9.15). The device is easier to use and has fewer sources of error than conventional methods used to determine foaming capacity.
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