In-situ rheological and structural characterization of milk foams in a commercial foaming device

Processing, stability and sensorial perception of food foams are tightly related to their microstructure flow behavior. Characterization corresponding physical parameters is central for product development quality control. An experimental setup enabling in-situ characterization yield stress, gas volume fraction bubble size distribution at different heights within a foam column created in commercial whipping device presented. Reliable determination these quantities shown. Foams made from regular reconstituted milk have been investigated. Gas increase monotonically during free drainage. Related the changes parameters, stress increases strongly initial drainage weaker mature foams. Gradients structural rheological along direction gravity over time. Yield stresses as predicted phenomenological modelling including above emphasizing reliability measurement setup.