Steam-frothing of milk for coffee: evaluation for foam properties using video analysis and feature extraction

Research output: Contribution to journalJournal articleResearchpeer-review

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.

Original languageEnglish
JournalInternational Dairy Journal
Pages (from-to)84-91
Number of pages8
Publication statusPublished - 1 Dec 2015

ID: 143850394