Study of foaming properties of dairy raw materials with arabinogalactan

The foaming properties of milk processing products: skimmed milk, buttermilk and whey were studied in order to use dairy raw materials in a comprehensive manner. The composition of the dairy raw materials was determined using an infrared analyzer, the active acidity was determined by the potentiometric method. Arabinogalactan was added to the samples of dairy raw materials. The whipping of the samples was determined in relation to the volume of the resulting foam to the volume of the initial mixture. Foam resistance was determined in seconds as the time to reduce the volume of foam by 50%. After the introduction of arabinogalactan in an amount from 1.5 to 10.0% by weight of the dairy raw materials, the active acidity of the samples remained almost unchanged due to the buffer capacity of the proteins of the dairy raw materials. The amount of whipping of skimmed milk and buttermilk was several times higher than this indicator in whey. Also, under experimental conditions, it was found that to increase the volume of foam, lengthening the churning process to 5 minutes was especially effective in systems with skimmed milk and buttermilk, while in whey this time factor was not so significant. The stability of foams obtained in skimmed milk, buttermilk and whey in the presence of arabinogalactan depended on the mass fraction of protein in the raw material. According to the data obtained, the resistance of foams is several times higher in samples of skimmed milk and buttermilk with arabinogalactane, in which the ratio of the mass fraction of the protein component to the carbohydrate component was 0.21-0.67 and 0.22-0.73, respectively. The lower foaming abilities of whey with arabinogalactan and lower values of the ratio of the mass fraction of the protein component to the carbohydrate in these samples from 0.03 to 0.11 indicate that in wheybased systems, the introduction of arabinogalactan was not as significant for increasing foam resistance as the mass fraction of protein.