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To investigate the effects of protein concentration, heat treatment and pH on the foaming properties of sodium caseinate, surface tension, apparent viscosity, turbidity, foaming ability and foam stability at 1.0, 3.0, 5.0, 7.0 and 10.0% (W/V), at 55 and 65℃ and at pH 6.0, 7.0 and 8.0 were examined. The conditions of protein concentrations for the foaming abilities were 3.0∼7.0% (W/V). Foam stabilities of heated sodium caseinates were worse than those of unheated sodium caseinates (control) at pH6.0 and 7.0 (p$lt;0.05), while the heated one were better than the unheated at pH 8.0, 10.0% concentrations (p$lt;0.05). Also foam stabilities of sodium caseinate at pH 6.0 were higher than those at pH 7.0 and 8.0. Foaming ability and foam stability were inconsistently effected by changing protein concentration, heat treatment and pH.
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