111
Dairy Technology- ICAR JRF/SRF 2024
MCQ (Single Correct)
+4
−1
Stability of air cells in dairy foams is a typical example of
EXPLANATION
Dairy Foams & Whipped Aerated Products: Protein-Lipid Air Cell Stabilization & Half-Life Kinetics
- Structure of Dairy Foams:
- In aerated dairy products (whipped cream, ice cream, mousse), the stability of air bubbles depends on lipid-protein interactions.
- During mechanical whipping and aerating:
- Milk proteins (caseins and whey proteins) initially adsorb rapidly at the air-water interface to reduce surface tension and form a viscoelastic film.
- Mechanical shear partially disrupts fat globule membranes, promoting controlled partial coalescence of crystalline fat globules.
- Partially coalesced fat globules adsorb directly at the bubble surface, interacting intimately with the adsorbed protein layer to form a continuous, rigid structural shell around each air cell, preventing air bubble collapse and disproportionation.
- Correct Option: Option 1 (Lipid-protein interaction).
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