Overview
Dispersed air plays a significant role in milk processing, influencing the texture, flavor, and shelf life of dairy products. By incorporating air into milk, processors can create products that are more appealing to consumers, such as whipped cream and foamed milk. Understanding the science behind d...
Key Terms
Example: Whipped cream contains dispersed air, giving it a light texture.
Example: Foaming milk is essential for making lattes.
Example: Milk is an emulsion of fat and water.
Example: The texture of yogurt can be creamy or chunky.
Example: The shelf life of pasteurized milk is typically 2-3 weeks.
Example: Oxidation can lead to off-flavors in milk.
Related Topics
Key Concepts
Air incorporationFoamingTexture modificationShelf life enhancement