Cependant, tandis que l’addition de citrate (à 0,1–0,2 mol Cet effet a été attribué au rôle du citrate dans la dissociation des micelles de caséine. kg −1 de matière sèche non grasse du lait) améliorait les propriétés moussantes des laits reconstitués à partir de poudres conventionnelles “low-heat” (72 ☌-30 s) et “high-heat” (85 ☌-30 min).Les effets de l’addition de citrate au lait sur la stabilité des mousses de lait obtenues par deux procédés d’aération, à température ambiante ou à la vapeur, ont été étudiés. The citrated milk powders are alternatives to physical blends of conventional skim milk powders and citrate salts for enhancing the foaming properties of milks at both low and high application temperatures. Similar effects of citrate addition on foaming and stream-frothing properties were obtained when the salts were added to skim milk concentrate prior to drying. kg −1 milk solids non-fat) improved the steamfrothing properties of milks reconstituted from conventional low-heat milk powder it did not improve those of milks made from corresponding high-heat milk powders.However, while citrate addition (0.1–0.2 mol added citrate This effect was attributed to the role of citrate in dissociating casein micelles. kg −1 milk solids non-fat) improved the whipping properties of milks reconstituted from conventional low-heat (72 ☌ for 30 s) and high-heat (85 ☌ for 30 min) powders.Citrate addition (0.1–0.5 mol added citrate

The effects of citrate addition to milks on the stability of milk foams formed by two aeration processes, whipping at room temperature and by steam-frothing, were examined.

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