Date of Award

12-2013

Document Type

Thesis

Degree Name

Master of Science (MS)

Legacy Department

Food, Nutrition, and Culinary Science

Advisor

McGregor, John U

Committee Member

Northcutt, Julie K

Committee Member

Whiteside, Scott W

Abstract

Gourmet coffee drink consumption is on the rise (NCAUSA 2013). With most of these coffee drinks including milk and/or milk foam, an emphasis on producing quality foam is of high importance. Recent complaints have been received on the failure of milk to foam to expectations of the coffee house (Randolph & Associates 2013). Identifying the source of this failure could enable the milk industry to provide higher foam quality milk to meet the growing needs of coffee houses.

A two-part study on the frothing capacity of milk was carried out to investigate potential variations in the market place and to determine the effect of residual cleaning agents used on equipment in the dairy processing industry. For the first part of this study, five different brands of locally available whole bovine milk were compared for their ability to produce quality foam using steam injection from a commercial espresso coffee machine. The effects of common alkaline, acid, and defoaming cleaning products used in high-temperature short-time pasteurization processing plants in CIP (clean-in-place) cleaning method were evaluated in the second phase of this study.

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Food Science Commons

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