The bubbly life and death of animal and plant milk foams.

Milk foams are fragile objects, readily prepared for frothy cappuccinos and lattes using bovine milk. However, evolving consumer preferences driven by health, climate change, veganism, and sustainability have created a substantial demand for creating frothy beverages using plant-based milk alternatives or plant milks. In this contribution, we characterize maximum foam volume and half-lifetime as metrics for foamability and foam stability and drainage kinetics of two animal milks (cow and goat) and compared them to those of the six most popular, commercially available plant milks: almond, oat, soy, pea, coconut, and rice. We used three set-ups: an electric frother with cold (10 °C) and hot (65 °C) settings to emulate the real-life application of creating foam for cappuccinos, a commercial device called a dynamic foam analyzer or DFA and fizzics-scope, a bespoke device we built. Fizzics-scope visualizes foam creation, evolution, and destruction using an extended prism-based imaging system facilitating the capture of spatiotemporal variation in foam microstructure over a broader range of heights and liquid fractions. Among the chosen eight milks, oat produces the longest-lasting foams, and rice has the lowest amount and stability of foam. Using the hot settings, animal milks produce more foam volume using an electric frother than the top three plant milks in terms of foamability (oat, pea, and soy). Using the cold settings, oat, soy, and almond outperform cow milk in terms of foam volume and lifetime for foams made with the frother and sparging. Most plant milks have higher viscosity due to added polysaccharide thickeners, and in some, lecithin and saponin can supplement globular proteins as emulsifiers. Our studies combining foam creation by frothing or sparging with imaging protocols to track global foam volume and local bubble size changes present opportunities for contrasting the physicochemical properties and functional attributes of animal and plant-based milk and ingredients for engineering better alternatives.