The Common sense of Italian Coffee speak according to the Milk composition Picture

I mentioned cappuccino, I mentioned latte, and I talked vividly about flower drawing. But all of a sudden, I didn't talk about milk!

As everyone knows, a latte of about 200ml, there is 170ml is milk. It can be seen that milk is very important to coffee. More importantly, there are not many people who drink black coffee in China.

Before I mention milk and foam, if you need to know something about Italian fancy coffee, please refer to the latte (http://www.douban.com/note/200237203/) and http://www.douban.com/note/200119623/)), in which I have a description of foam and its fusion.

OK, let's put aside the coffee for a while and focus on the milk.

1. At the right temperature, you can make the coffee sweeter.

It's not a gimmick. We can do an experiment in which you drink a glass of cold milk, a glass of hot milk of about 60 °, and a glass of 75 °milk that is close to boiling. You will find that about 60 °milk is the sweetest.

This is because milk contains lactose. But the solubility of lactose is lower than sucrose. At about 60-65 degrees Celsius, lactose is fully dissolved. However, once past 70 °, lactose will be caramelized and decomposed again.

Therefore, when I go to a coffee shop in China, I often ask the barista to make me a latte or cabbage of about 60 degrees. At the same time, when you drink a cup of hot and sour coffee. Often it may not be caused by inadequate extraction of coffee, but by the excessive temperature of milk that breaks down lactose and other substances, making it appear sour.

two。 Fat reduction and full fat

What fat girls are most afraid of, because it is called Fat in English!

In fact, the fat content of whole milk is only about 3%, while fat-reducing milk is about 1-2%. The difference in fat content is only about 1%, but the flavor we drink is very different!

Australia's more popular Pura milk composition comparison, the picture shows whole milk, the picture below is reduced fat milk. 100ml full fat 1g, fat loss 3.6g, 2.6g fat difference is really the main culprit for you to get fat?

three. Protein of reduced fat milk and whole milk (protein)

My careful friend found that there was more fat-reducing milk than whole milk. Not only in the Pura brand, other brands of milk, basically reduced fat milk has a higher protein content.

4. Effects of fat and protein on milking.

The process of foaming is actually a process of injecting air into proteins, and fat is like glue that binds air-filled proteins together.

Therefore, high protein content, it is easy to foam; high fat content, it will make milk foam more stable.

(we can export that we need to control the fineness of milk foam in reduced-fat milk, and we need to make the milk fully foamy in whole milk.)

In fact, the first thing to learn is not the gesture, but how to make delicate foam for different kinds of milk.

5. That being the case, why is it that some domestic milk clearly says that it contains as much as 3.6% protein, but I just can't foam it?

After all, I am not a food expert, but what I do know is that protein was measured by the amount of nitrogen. Chemicals such as melamine are dominated by nitrogen. At present, there is no other national standard for milk protein determination except Kjeldahl nitrogen determination (detecting nitrogen content) at my cognitive level. Of course, if any friends know, please let me know.

6. Why is the milk flavor of imported milk not as strong as that of domestic milk?

It is impossible for any country to restore 100% of the milk from a cow. Will be pasteurized and diluted. If you drink a strong milk flavor, and the protein is about 3%, there is likely to be a very artificial milk flavor in it. Of course, these chemical ingredients are not indicated in the composition table and are collectively referred to as natural food additives. (this means that we can't simply judge their milk ingredients by their strong milk flavor.)

In my next unit, I will list all the big brands of milk on the domestic market and make cappuccino with the same machine, the same coffee and the same way of milking. We can see the thickness and stability of the foam so as to judge the quality of milk from the point of view of making coffee.