Abstract
Summary 1. Reconstituted dry skim milks and condensed skim milks of 25 per cent to 30 per cent solids content were mechanically whipped in a few minutes to a stiff white foam. An overrun of 150 to 450 per cent and a foam stability of 10 to 90 minutes were found for different milks. 2. Wide variations were observed in the whipping properties of skim milks. High heat treatment usually improved whipping properties. Commercial milks prepared for baking purposes generally exhibited excellent whipping ability. 3. Skim-milk-whips were set by rennet or acid, but subsequent disturbance caused wheying off. Fruit-whips similar to an egg white product were prepared by adding sugar to the skim milk foam and stabilizing the whip by stirring fruit pulp into it.
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