PROPERTIES OF MILK IN FOOD PREPARATION AND COMMERCIAL PRODUCTS

Part I: PROPERTIES OF MILK IN FOOD PREPARATION AND COMMERCIAL PRODUCTS

Eryn Ortiz
Lab Partner: Chayna Robinson
Lab Section: Th. 5-8
TA: Alexa Farrar
Nov. 13, 2014
Ohio University

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Part II: PURPOSE

Milk is ubiquitous as both a drink and as an ingredient in commercial goods. Its
liquid form contributes moisture and unique flavors to recipes and milk products. There
are many different types of milk used for culinary purposes around the world, but the term
milk in this report generally refers to cows milk unless otherwise specified. Notable
aspects of the composition of cows milk are the two classes of milk proteins involved,
casein and whey. It is known that casein is greatly physically changed by the addition of
acid, while whey is altered greatly by heat (Brannan, p. 93). Goats milk, another common
animal source of milk, was also evaluated in this experiment. Plant based sources of milk
have become increasingly popular in recent years. These non-animal sources have been
utilized to create widely available non-dairy milk drinks, such as hemp milk, almond milk,
soy milk, and coconut milk among others.
The laboratory procedures for the examination of commercial milk goods are
intended to identify the physical and sensory defining qualities of different types of milk.
Appearance, taste, and consistency of milk products were evaluated using descriptive
analysis. Coagulation properties of cows milk were observed to identify physical changes
that occur upon the addition of heat or acid as curdling agents. Similarities and differences
of among varying types of milk and their effects on food products were explored through
preparation of vanilla pudding. Milk foams of varying types of milk and different
preparation methods were created to evaluate and compare the stability of the foams. One
lab group made butter and the weight and volume of the final products were measured.
Deeper understanding of the properties of different milks and their effects on the final food
product provides more information about how milk can be used in cooking and food

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production.

Part III: METHODOLOGY

The methodology for the experiments followed the procedural outline provided in
the laboratory manual for NUTR 2200 (Brannan, 2013, p. 94-95). The procedures in the
manual were performed by eight groups of two partners in the test kitchen. There was no
deviation from the procedure outlined in parts A-E.
In part A, various commercial milk products were individually evaluated using descriptive
analysis for appearance, aroma, flavor, and consistency. The following list of materials
details what milks were required to perform this procedure: Almond Breeze Original
Almond Milk, Silk Coconut Milk, Silk Original Soy Milk, Kroger Lactose-Free Milk, Pacific
Hemp Milk, skim milk, 1% milk, 2% milk, whole milk, Kroger sweetened condensed milk,
Meyenberg Evaporated Goat Milk, Lifeway Plain Organic Kefir, and Kroger Heavy Whipping
Cream.
In part B, coagulation of whole milk was observed in two different treatments. The
effect of heat on coagulation was measured by placing 125 mL of milk on low heat in a
1quart pan until a skin developed and precipitate was visible in the bottom. Contents were
not stirred or boiled. Components involved in the physical changes were identified.
Next, the addition of acid was used to coagulate a second 125 mL of milk in a separate 1
quart pan. Vinegar was added in 5 mL increments, up to a total of 35 mL. After each 5 mL
addition, the milk was stirred and two minutes passed before the measuring of pH using
paper test strips.
In part C, Bchamel sauces were prepared using a standard recipe or a different

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variation on either the amount of flour or the type of milk used. The standard recipe
contained 2 tablespoons of flour. One variation used 1 tablespoon of flour, while another
used 3 tablespoons. The standard recipe also contained one cup of whole milk. One
variation called for 1 cup of skim milk instead. The viscosities of these sauces were then
measured using both a linespread test and the Brookfield viscometer.
In part D, lab partners prepared different variations or the standard recipe for
vanilla pudding. Variations included using reconstituted dry milk or soymilk instead of
whole milk. Dry milk was reconstituted by mixing 1/3 cup dry wilk with 1 cup of water.
One variation also used only half the standard amount of milk and the addition of 8 ounces
of yogurt to the chilled pudding. Appearance, flavor, and texture of the resulting puddings
were evaluated using descriptive analysis.
In part E, milk foams were created using different variations on the ingredients or
the temperature of materials used. One variation called for using a room temperature bowl
and mixer beaters. A second one called for a cold metal bowl and beaters that had been
chilled in the refrigerator. Another variation replaced the standard 125 mL of cream with
125 mL of reconstituted non-fat dry milk solids. A final variation used 250 mL of whipping
cream instead of cream. This final variation produced butter and buttermilk, the butter was
weighed on a kitchen scale and the volume of butter milk was measured with a graduated
cylinder.

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Part IV: RESULTS

Part A: Descriptive Analysis of Milk Products
Table I.
Descriptive Analysis of Commercial Milk Products
Type of Milk
Almond Breeze Original
Silk Coconut Milk
Silk Original Soymilk
Kroger Lactose-Free Milk
Pacific Hemp Milk
Kroger Skim Milk
Kroger 1% Milk
Kroger 2% Milk

Appearance
Light, peachy
white
Bright white,
oily film on
top
Dark yellowwhite
Off white
Light
brown/tan
Less opaque
white
More opaque
white
Opaque white

Kroger Whole Milk

Aroma
Nutty

Flavor
Almond, bland

Grassy, leafy

Sweet,
tropical,
coconut
Umami,
soy/vegetable
Sweet, old
milk
Nutty, greens

No scent

Flavorless

No scent

Creamier

Sweet, creamy

Fattier,
creamier
Rich and
creamy
Very sweet
and slightly
chalky feel
Hay, grassy
taste
Tart like
yogurt
Milky, sweet

Coconut
No scent
Milky

Very opaque
white
Kroger Sweetened Condensed Milk Golden brown,
shiny

Creamy scent

Meyenberg Evaporated Goat Milk

Tan, peachy

Lifeway Plain Organic Kefir

Chunky, white

Sharp, tart
smell
Cream cheese

Kroger Heavy Whipping Cream

Very opaque
white

stale

None

Consistency
Thin liquid
Very thin

Slightly thicker
Very thin
Slightly thick
like soy milk
Very watery
Slightly thicker
than skim
Same as 1%
Thickest out of
cows milks
Very thick like
honey
Semi thick
Thick like
pudding
Thick and
slightly chunky

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PART B: Coagulation of Fresh Milk

Figure I. Appearance of milk after the addition of prolonged low heat.

Note. Milk was kept uncovered on low heat. Casein skin formed on top of solution with
whey precipitate in liquid underneath. Browning reaction occurred on bottom of pan.
Table II. pH Changes upon the Addition of Acid to Milk.
Amount of Vinegar Added (mL) pH
5

5.5

10

5.5

15

5.5

20

5.5

25

5.0

30

5.0

35

4.7

Appearance
No change, opaque
white
No change
Tiny white particles
on spoon and sides
of container
Rippled surface,
more small particles
Slight thickening,
larger particles
Less opaque white,
bigger particles
Thick, drippy, lots of
particles

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Note. pH decreased as vinegar was added. Casein particles coagulated and solution became
more viscous as pH decreased.
Part C: Bchamel Sauce Preparation
Table III. Viscosity of Various Bechamel Sauce Preparations.
Variation
1 tbsp flour
1 tbsp flour
Original
Original
Skim milk
Skim milk
3 tbsp flour
3 tbsp flour

Linespread
(1/8 in. intervals)
13.5
21.25
6
11.25
10.88
15
10
20

Viscometer Reading
(cP)
78
7M
4
24
10 M
13,600
1.75*10^8
7300

Note. Each variation was made by two different groups. All sauces were 120 F at the time
of viscosity measurement.
Part D: Vanilla Pudding
Table IV. Descriptive Analysis of Various Vanilla Pudding Preparations.
Variation

Appearance

Basic (whole milk)

Smooth, shiny, white

Silk Original Soymilk

Light tan

Reconstituted dry milk

Slightly yellow

1 cup whole milk + 8 oz. yogurt Off white

Flavor
Sweet, vanilla,
alcohol
Umami vegetable
taste
Slightly bitter, vanilla
Tart and yogurt

Texture
Smooth and creamy
slightly clumpy
Slightly grainy,
powdery mouthfeel
Very dry and clumpy

Note. Dry milk was reconstituted using directions from the Carnation Instant Nonfat Dry
Milk package.

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Part E: Milk Foams

10
8

Height(cm)

Cold Bowl

Warm Bowl
Evaporated Milk

NFDM

0
0

30

Time (minutes)

Figure II. Height of milk foams of different treatments.

Note. The foam with the most stability was made of evaporated milk, a very viscous milk.
The non-fat dry milk yielded the least stable foam.
Table V. Whipping Time and Drainage of Milk Foams.
Treatment
Cold bowl
Warm bowl
Evaporated milk
NFDM

Whipping Time (mins)

2.5
2
8
1

Drainage (mL)
1
0
93
105

Note. The most viscous milk product took the longest time to foam. A warm bowl appeared
to create a more stable foam with no drainage.
Table VI. Products of Whipping Cream Variation.
Substance
Whipping cream

Whipping Time (mins)

Weight of Butter (g)

91

Volume of Buttermilk
(mL)
75

Part V: DISCUSSION
In part A of the lab, various commercial milk products were individually evaluated
using descriptive analysis for appearance, aroma, flavor, and consistency. The findings

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support that the different milks have different sensory properties. The milks with the
biggest similarities in flavor and appearance were the Kroger brand 1%, 2%, and whole
milk. In general, the perceived creaminess increased as the fat content of the milk also
increased. This suggests that fat content of animal and plant-based milks is an important
part of the creaminess most consumers desire in a milk product. The lactose free milk was
rejected by most people due to its unpleasant sweet, flavor and consistency. The milk was
very thin and the flavor was similar to old milk. According to the carton, this milk contained
less than 1% of the lactase enzyme, which breaks down the disaccharide lactose into
glucose and galactose. The lactose-free milks sweet flavor noted in Table I may be due to
the fact that monosaccharides from lactose breakdown taste sweeter than the disaccharide
lactose. Also, during the processing of this lactose-free milk, the product is ultrapasteurized in order to inactivate the lactase enzyme it contains. (Robin, 2014). This
pasteurization process may result in the unpleasant cooked, old milk flavor noted in Table
I.
The non-dairy, plant-based milks had a range of flavors and consistencies. The soy
milk and coconut milk both had flavors reminiscent of their plant sources. Consistency in
these milks was often enhanced by a variety of gums and thickeners listed in the
ingredients, such as carrageenan and xantham gum. These milks were also often fortified
with vitamin D, vitamin E, and calcium carbonate. The addition of these vitamins and
minerals relates to the absence of them naturally. Consumers often want milk products to
have high levels of vitamin D and calcium in order to receive health benefits from drinking
milk products. The fortification of these milks doesnt change their flavor, but it allows the
plant-based milks to achieve nutritional profiles similar to typical cows milk.

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In the procedures for Part B, coagulation of whole milk was observed under two
different treatments. The effect of heat on coagulation was measured by heating milk on
low heat until a skin developed and precipitate was visible in the bottom. Figure I provides
an image of the final product of the heating of milk. Components involved in the physical
changes were identified. The film on top of the milk was casein. The particles observed in
the bottom of the pan were whey proteins that reacted to the heat. The denaturation of
these proteins causes them to come out of solution as precipitate. The addition of heat
removes the protective water barrier that usually maintains stability of the whey proteins
(Brannan, p. 93). There was slight browning on the bottom of the pan was a result of sugar
lactose in the milk. The browning occurred due to a Maillard reaction in which lactose
reacts with the free amino acid side chains of milk proteins to cause this browning
(Shimamura &Ukeda, 2012).
Next, the effect of acid addition to the milk was observed. As noted in Table II, the
pH slowly changed and did not directly vary with each 5 mL of vinegar added. Generally,
the pH decreased as we added increments of vinegar and corresponding physical changes
occurred. Tiny curds began to form and these became larger and more numerous as the
concentration of vinegar was increased. According to the lab manual, casein proteins in
milk carry a negative charge, which becomes neutralized by the acidic vinegar. When the
charge is neutral, casein micelles become unstable and begin to coagulate together.
In Part C, bchamel sauces were prepared using either the standard recipe or a
different variation on either the amount of flour or the type of milk used. The viscosity of
these sauces was measured using linespread tests and the Brookfield viscometer. Results
can be found in Table III. Each variation was created by two separate groups of lab

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partners, so we would expect each of the two trials to be very similar. However, our results
show that trials of the same variation yielded different measurements of viscosity. This
could mean that the measurements were precise since most trials show the same rate of
change, but not accurate because the two trials differ in measurements of the same recipe.
The relationship between the amount of flour and the viscosity was clear. Variations with 3
tablespoons of flour were thicker and did not spread as readily on the linespread test.
Using skim milk instead of the standard recipe yielded a less viscous sauce on the
linespread test and viscometer reading. This may be related to the fat content of the milk
and how it interacts with the flour.
In part D, the standard recipe and a few different variations of vanilla pudding were
created and compared for appearance, flavor, and texture. Variations used 2 cups of soy
milk or reconstituted dry milk instead of the standard 2 cups of whole milk. Another
variation used only 1 cup of whole milk with 8 oz. of yogurt mixed in after. The pattern
observed was that the type of milk and amount has a great effect on the texture and flavor
overall final pudding. Using descriptive analysis in Table IV, each person individually
sampled and evaluated each type of pudding. Overall, the soy milk and the reconstituted
dry milk produced the least appealing flavors. This can be attributed to the unique flavors
that these milks have alone. The pudding contained a strong flavor of soy when soymilk
was used, and the soy milks dark tan color also made a pudding that was darker than the
others. In the variation using reconstituted dry milk, the texture was extremely
unappealing. There was a grainy texture and a dry mouthfeel to the samples with this milk,
so the textural attributes of dry milk remain the same when it is chilled and mixed with
other ingredients. The variation with half of the standard amount of milk and 8 oz. of

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yogurt added had a very different flavor and texture than the others. This variations flavor
was tart and yogurt like, with a very dry and clumpy texture. Overall, the milks used
retained their characteristic properties even after chilling and mixing them with other
ingredients to make pudding. The attributes of the final product were directly dependent
on the type and amount of milk used.
In part E, milk foams were created using different variations on the ingredients or
the temperature of materials used. The resulting foams had different levels of stability and
drainage. The amount of time it took to whip the foam also varied with the different
treatments. Figure II demonstrates the change in milk foam height from the initial
measurement to ones obtained 30 minutes later. The most stable foam was made from
evaporated milk, which is more viscous than regular milk. The greater viscosity could be
related to a higher concentration of milk proteins in that milk due to the evaporation
processing. Increased concentrations of milk proteins increased the stability of the foam,
with a decrease of only 0.75 cm. The least stable milk foam was the one created with
reconstituted non-fat dry milk. This foam was very unstable and exhibited the most
drainage, as noted in Table V. Milk foams that had decreased stability generally had more
drainage. The warm bowl resulted in more stable milk foam due to the effects that chilling
had on the milk proteins involved in foam formation. The cold milk bowl results in slower
moving molecules that require more physical excitement to form foam. The warm bowl
treatment resulted in a foam that had 0 drainage after the 30 minute time period. Chilling
the bowl also increased the amount of time it took before foam formation was seen because
of the slowing of particle interactions. Whipping cream was also used as a variant in this
procedure, Table VI details the products of this process. Initial volume of whipping cream

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used was 250 mL. 91 g of butter and 75 mL of buttermilk remained afterwards. Whipping
cream contains at least 30% fat and heavy whipping cream contains at least 36% fat. This
fat content was responsible for the reason that whipped buttermilk made butter instead of
milk foam. The physical movement of the whipping cream causes the fat molecules to
agglutinate into butter while a volume of buttermilk is left behind. Results of Part E
experimental procedure produced results that suggest that type of milk and the
temperature of the container affect the stability and time it takes to form foam. In the case
of whipping cream, butter was created instead of foam, so fat content plays a key role.

Part VI: SUMMARY & CONCLUSIONS

This laboratory experiment the properties of milk determined the characteristics
and differences among commercial milk products. This outline of sensory properties
provides insight on how these milks will affect flavor, texture, and consistency of recipes
and commercial products that use them. Varying nutritional composition of these milks,
specifically fat and sugar, affected the palatability as well as viscosity.
Coagulation properties of milk on the addition of both heat and acid have been
documented in scientific research before, and the results in this lab confirm these findings.
It was demonstrated that the concentration of acid, length of heating time, and temperature
affect the level of coagulation. Components of milk proteins like casein, whey, and lactose
caused underwent different physical changes during coagulation. Casein formed a thin skin
on top, while whey formed precipitated on the bottom. Browning on the bottom of the pan
can be attributed to the effect of heat on sugars like lactose in Maillard browning reactions.
The viscosity measurements of basic bchamel sauce and a few variations lead to

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the conclusions that variations with increased amounts of flour will have increased
viscosity. Using skim milk instead of whole also changed the viscosity by making the sauce
thinner, showing the key role that fat in milk plays in the consistency of a sauce. Trials did
not exhibit accurate measurements when comparing the two trials of each sauce variation,
so our results may be skewed by different measurement or cooking methods that affected
the final viscosity of the sauce. Due to this, our conclusions about the effects of flour and
milk on the viscosity are somewhat limited. In the future, this procedure could be more
replicable if there were specific guidelines on how to measure the flour (sifting vs
spooning) and cooking method (temperature, cooking time).
Vanilla puddings created in Part D exhibited the main textural and flavor attributes
associated with the milk it was made from. This demonstrates the importance of the source
of the milk as well as its texture because the milk becomes a predominant flavor and
textural agent in the recipe. The basic recipe produced the most desirable pudding, so in
the future other replacements for milk in this recipe should be very similar to cows milk
for the best outcome. Soymilk and reconstituted milk had flavors that did not enhance the
pudding, so non-dairy milks may not be the best choice for pudding products.
The evaluation of the stability of milk foams supported the idea that the
composition of the milk was related to the stability of the foam. Milk products with more
fat , such as cream produced more stable foams than those made with non-fat dry milk. The
evaporated milk was the most stable and this is likely a result of the protein concentration
in the evaporated milk product. Overall, results demonstrated that fat and protein
differences result in foams of varying stability. To increase the foam stability, more protein
or fat is necessary. In the case of whipping cream, the high concentration of fat leads to a

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product of butter instead of a foam due to the many interactions of fat molecules during the
whipping.
Overall, this laboratory procedure demonstrated the properties of milk as they
relate to its use in everyday cooking and food production. Different varieties of milk from
an array of plant and animal sources all have unique sensory attributes that affect the final
product in taste, stability, and consistency. Investigation of the main milk proteins casein
and whey demonstrated the sensitivity of each of these to acid and heat. In food production
these properties can be used to create new products and predict what milks will be the best
for different purposes. No milk substitute or variation was exactly the same as cows milk,
and many consumers want this. In the future, knowledge of the characteristics of cows
milk and others could lead to development of products that mimic both the sensory and
physical attributes of cows milk.

Part VI: REFERENCES

Brannan, R.G. 2013. Laboratory Manual for NUTR 2200. pp. 93-95.
Tomoko Shimamura and Hiroyuki Ukeda (2012). Maillard Reaction in Milk - Effect of Heat
Treatment, Milk Protein, Dr. Walter Hurley (Ed.), ISBN: 978-953-51-0743-9, InTech,
DOI: 10.5772/50079. Available from: http://www.intechopen.com/books/milk
protein/maillard-reaction-in-milk-effect-of-heat-treatment
Robin, S. (2014, January 1). Differences Between Regular & Lactose-Free Milk. Retrieved
November 10, 2014, from http://healthyeating.sfgate.com/differences-between
regular-lactosefree-milk-3178.html