Break the superstition! Zero fat milk pattern experiment skim milk can also be used to pull flowers?

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I did an experiment in a cafe yesterday, and perhaps many people know about it, but my previous understanding of milk foam comes from many books or networks, which may contain some incorrect places. for me, the easiest way is to do an experiment, so I went to Xiao 7 yesterday to buy a can of zero-fat fresh milk. don't ask me why I bought Mizuho. Because Xiao 7, that's all I can buy.

The influence of the experiment comes from this book. in fact, the experiment on low-fat fresh milk was done not long ago, because there have been rumors that low-fat fresh milk is difficult to beat milk foam, but I didn't feel it in the last experiment. I saw it when I was reading this time. It is mentioned in the book that the milk bubbles in milk are made of protein covering the air! that's weird! How different from the data I saw before, so this way, the last low-fat experiment of course ok, because the formation of milk bubbles do not need fat. So this time, just buy zero-fat fresh milk and try it!

In the nutrition label, the total fat data are all zero, and the protein content is 9.3 grams, which is similar to that of ordinary full-fat fresh milk or low-fat fresh milk.

According to the specifications of the WBC competition, it is thick. I used up the fresh milk of 280cc at once and just finished 2 cups of coffee, not even leftover milk.

A profile of the coffee

Although you can make the same fine and smooth milk foam, pulling flowers is no problem, but the taste is really less of a taste, which may not be suitable for me. The fat in milk is still very important to me, and Doodle doesn't like it either. Coffee tastes much heavier than whole milk.

The second part is that fat will help stabilize the structure of milk bubbles, but after the experiment, I looked at this cup of coffee 30 minutes faster, and the foam is still the same as full-fat fresh milk, and it is also very long-lasting. There is no problem with the foam persistence test because there is no fat to help stabilize the foam.

The above experimental results are for reference!

At least now I know that milk bubbles are formed by protein in milk coated with air.

In the future, there may be new knowledge to overturn what we know now.