TY - JOUR
T1 - Steam-frothing of milk for coffee
T2 - evaluation for foam properties using video analysis and feature extraction
AU - Münchow, Morten
AU - Jørgensen, Leif
AU - Amigo Rubio, Jose Manuel
AU - Sørensen, Klavs Martin
AU - Ipsen, Richard
PY - 2015/12/1
Y1 - 2015/12/1
N2 - A method for evaluation of the foaming properties of steam-frothed milk, based on image analysis (feature extraction) carried out on a video taken immediately after foam formation, was developed. The method was shown to be able to analyse steam-frothed milk made using a conventional espresso machine, such as commonly used by baristas. Samples of milk, processed in a commercial dairy plant, were made with varying fat (0.5%, 0.9%, 1.5%, 2.6%, 3.5%) or protein (3.0%, 3.4%. 3.8%) content and analysed using the developed method. Increased protein content was shown to cause a delay in the formation of a distinct foam layer and also a slightly increased foam volume. Increased fat content was found to decrease foam stability but also resulted in less drainage.
AB - A method for evaluation of the foaming properties of steam-frothed milk, based on image analysis (feature extraction) carried out on a video taken immediately after foam formation, was developed. The method was shown to be able to analyse steam-frothed milk made using a conventional espresso machine, such as commonly used by baristas. Samples of milk, processed in a commercial dairy plant, were made with varying fat (0.5%, 0.9%, 1.5%, 2.6%, 3.5%) or protein (3.0%, 3.4%. 3.8%) content and analysed using the developed method. Increased protein content was shown to cause a delay in the formation of a distinct foam layer and also a slightly increased foam volume. Increased fat content was found to decrease foam stability but also resulted in less drainage.
U2 - 10.1016/j.idairyj.2015.07.009
DO - 10.1016/j.idairyj.2015.07.009
M3 - Journal article
AN - SCOPUS:84940036349
SN - 0958-6946
VL - 51
SP - 84
EP - 91
JO - International Dairy Journal
JF - International Dairy Journal
ER -