Foaming principle of Italian Coffee pull Milk

Use steam to beat milk, make liquid milk into the air, make use of the surface tension of milk protein to form many small foams, so that the volume of liquid milk expands and become foam-like milk bubbles. In the process of foaming, lactose is dissolved in milk because of the increase in temperature, and lactose is sealed in milk foam by foaming. And the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the small bubbles burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces a sweet and thick taste and taste, and in the process of fusion with coffee, the adhesion between molecules will be relatively strong, so that coffee and milk can be fully combined. Let the special properties of coffee and milk stand out respectively, and completely fuse together to complement each other.