The principle and way of milk foaming Why do you use foaming milk?

The principle and method of milk foaming

a. Why use foamed milk?

The basic principle of milk foaming is to use steam to hit the milk, so that the liquid milk into the air, using the surface tension of milk protein around to form a lot of small foam, so that the liquid milk volume expansion, into a foam-like milk bubble. In the process of foaming, lactose dissolves in milk because of the increase in temperature, and uses the role of foaming to seal lactose in milk bubbles, while the function of milk fat is to make these small foams form a stable state, so that when these milk bubbles are drunk, the fine foam will burst in the mouth, so that the taste and aromatic substances have a better magnifying effect, so that the milk produces sweet and thick taste and taste. And in the fusion with coffee, the adhesion between the molecules will be relatively strong, so that the special properties of coffee and milk are highlighted respectively, and completely fused together to complement each other.

b. Make dense and meticulous milk foam

When we make good milk foam tissue, there are many different ways, but they all include two stages: the first stage is to get rid of, that is, to put in steam to make the volume of milk foaming, and the second stage is to make foamy milk, which involves the foaming milk into the air in a whirlpool way, and breaks down the larger milk bubbles and decomposes them into small foams. And let the milk molecules have the role of bonding, so that the foam tissue becomes more dense.

There are many ways of foaming milk on the market, but they are roughly divided into two categories: one is the combination of milk and milk foam, and the other is to separate the stages of milk foam and milk foam. that is, first beat the milk and then beat the milk foam. The milk bubble tissue formed by these two ways is different from the taste. In the first way, the milk bubble tissue will be more delicate and soft, but the texture of the milk bubble will be thinner and less likely to produce dense and elastic milk bubble tissue. But the round shape of the flower is easier to form. The second way is to send the milk first and then the milk foam. The milk foam tissue produced in this way has a high degree of silk, which can produce QQ elastic milk foam, but it is easier to produce thicker milk foam tissue in the passing stage, and it will be more difficult to make the pattern of pull flowers, but the taste of the brewed coffee will be more dense.