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Milk foams can be either desirable, e.g. for cappuccino‐style beverages, or undesirable, e.g. in the reconstitution of milk powders or infant formula. In this article, compositional and processing factors affecting the foaming properties of milk are reviewed. Skim milk foams can be extremely stable, particularly when they are formed at ∼40–50°C. The presence of lipids can be detrimental to the formation...
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