Kopf-Bolanz, Katrin A.; Villareal Cruz, Maria Camila; Walther, Barbara; Denkel, Christoph; Guggisberg, Dominik (2023). Comparison of physicochemical properties of commercial UHT-treated plant-based beverages and cow's milk Agrarforschung Schweiz, 14, pp. 43-56. Agroscope Liebefeld-Posieux ALP 10.34776/afs14-43e
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A comparison of consumer-relevant physicochemical and technofunctional properties was performed between plant-based beverages (PBBs) and cow’s milk treated at ultra-high temperatures. The PBBs’ viscosities and pH values were similar to or higher than those in cow’s milk. The PBBs were less white, and their mean particle sizes were usually considerably larger than those of cow’s milk. Foam heights were quite different, from 41.5 mm to 173 mm at room temperature (milk foam height: 134.8 mm) and 50.9 mm to 203.6 mm at 60 °C (milk foam height: 179.3 mm), with a median bubble size radius (root mean square) of 14.0–149.5 μm (milk bubble size: 18 μm) and 31.0–175.5 μm (milk bubble size: 82.8 μm). Our correlation revealed that phytic acid (PA) might affect foam height at 60 °C, the temperature of interest for the consumption of hot beverages. This may be of interest, as PA might be reduced in these beverages for nutritional reasons.
Item Type: |
Journal Article (Original Article) |
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Division/Institute: |
School of Agricultural, Forest and Food Sciences HAFL School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production |
Name: |
Kopf-Bolanz, Katrin A.; Villareal Cruz, Maria Camila; Walther, Barbara; Denkel, Christoph  0000-0003-3774-2537 and Guggisberg, Dominik |
ISSN: |
1663-7852 |
Publisher: |
Agroscope Liebefeld-Posieux ALP |
Language: |
English |
Submitter: |
Sven Nägeli |
Date Deposited: |
17 Nov 2023 11:35 |
Last Modified: |
17 Nov 2023 11:35 |
Publisher DOI: |
10.34776/afs14-43e |
Additional Information: |
Die Erlaubnis, diese PDF-Datei im ARBOR-Repository zu veröffentlichen, wurde eingeholt |
Uncontrolled Keywords: |
milk, plant-based beverages, technofunc- tional properties, foam height, foamability, phytic acid, proteins |
ARBOR DOI: |
10.24451/arbor.20411 |
URI: |
https://arbor.bfh.ch/id/eprint/20411 |
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