Foam Stability and Functional Properties of Milk Proteins
Summary
Milk proteins, predominantly caseins and whey proteins, play a central role in the formation and stabilization of aqueous foams by adsorbing at the air–water interface and forming viscoelastic films. Foamability, the ease with which bubbles are generated, is governed by protein adsorption kinetics and reductions in surface tension, while foam stability depends on the strength and elasticity of interfacial layers and the formation of a coherent protein network around air pockets. Factors such as protein concentration, molecular structure, net charge and hydrophobicity influence film thickness, drainage rates and bubble coalescence. Milk fat globules and low-molecular-weight surfactants can modulate foam behaviour by competing for interfacial sites or acting as antifoaming agents. A thorough understanding of these mechanisms informs applications in beverages, whipped toppings and dairy-based aerated foods, where control over bubble size, texture and resilience under processing and storage conditions is essential for product quality and consumer acceptance.
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Foam Stability and Functional Properties of Milk Proteins publication trend
The graph below shows the total number of articles in foam stability and functional properties of milk proteins across all publications each year (not limited to Nature Index journals).
Technical terms
Foamability: The capacity of a liquid to generate and entrap gas bubbles when subjected to shear or aeration.
Foam stability: The resistance of a foam to collapse over time, determined by film elasticity, drainage and bubble coalescence rates.
Interfacial adsorption: The process by which surface-active proteins migrate to and accumulate at the air–water interface, lowering surface tension.
Casein micelle: A colloidal assembly of casein proteins and calcium phosphate in milk, which dissociates into individual caseins under interfacial stress.
Zeta potential: The electrical potential at the shear plane of dispersed particles or droplets, indicative of colloidal stability and repulsion forces.
References
- Constructing aqueous foams from milk components: structure and interfaces. Current Opinion in Food Science (2025).
- Effect of Surfactant Type on Foaming Properties of Milk. Food and Bioprocess Technology (2023).
- Effect of different salts on the foaming properties of model protein systems for infant formula. Journal of Dairy Science (2023).
- Foaming Properties and Foam Structure of Milk Determined by Its Protein Content and Protein to Fat Ratio. Food and Bioprocess Technology (2024).
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