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Factors Affecting Foaming Properties of Milk in Cappuccino Coffee

Factors Affecting Foaming Properties of Milk in Cappuccino Coffee

Jie Wu1,2, Xiang-long Lu1,2, Wen-dan Wang1,2, Tian-you Wu1,2, Xing-yi Zhang1,2 and Yan-jing Su1,2*

1Bright Farming Co., Ltd, Shanghai, People’s Republic of China
2Shanghai institute of Dairy Science, Shanghai, People’s Republic of China
* Corresponding author:


The objective of this study was to compare milk protein, amino acid and free fatty acid content among two kinds of milk with different foaming properties, used in coffee. For the milk protein, a significant difference between milk types was found in β-lactoglobulin (β-LG) and α-lactalbumin (α-LA), but not in casein content. The content of β-LG and α-LA in milk with the high foaming property of 70-96% (milk C) was significantly higher than that of milk with the low foaming property 30-48% (milk E). In terms of essential amino acids (EAA), the leucine (Leu) and lysine (Lys) were present in the highest quantities, and of the nonessential amino acids (NEAA), glutamic acid (Glu) had the highest content. Of the free fatty acids (FFA), the saturated fatty acids(SFA) content in milk C was lower, and unsaturated fatty acid (UFA) content was higher, than in milk E. The highest FFA contents were observed for C14:0, C16:0 and C18:1, and the C16:0 content in milk E was significantly higher than in milk C. In brief, although whey protein improves foaming, but the presence of FFAs strongly impairs foaming.

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Pakistan Journal of Zoology


Vol. 54, Iss. 6, Pages 2501-3000


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