6. Quality control of dairy foams

Throughout the various stages of the dairy foam manufacturing process, as well as on the finished products, appropriate and rapid controls must be carried out. The aim is to monitor the foam's essential physical characteristics (expansion rate, bubble size distribution, etc.), and its chemical composition (dry extract, fat content, sugar content, pH, etc.).), to check for the absence of contaminants, to carry out a wide range of microbiological controls (revivifiable aerophilic mesophilic flora, coliform flora at + 30 ˚C, staphylococcus aureus, listeriamonocytogenes, salmonella...) as well as sensory controls. Very specific descriptors are set up, monitored and noted.