Fancy Coffee: how to choose Milk with foam

The principle of beating grandma foam is very similar to milking light cream, that is, by injecting air into the milk to increase the contact area between the milk surface and the air, so that as much air as possible is wrapped in the fat ball structure supported by protein, thus forming a foam space structure, that is, the foam we see. So the structure of the fat globule and protein becomes the focus.

Generally speaking, we must use pure fresh milk to get rid of foaming milk, because its physical structure has not been destroyed and fat particles are wrapped in natural protein. And when we get rid of milk, protein plays a role in supporting fat particles.

In addition, the amount of fat in milk will also affect the difficulty of getting rid of foam. generally speaking, we will require the fat content of milk to be above 3%.

The milk produced by many domestic milk manufacturers is so-called reduced milk, especially before the melamine incident, this phenomenon is particularly common. For example, those big brands with low prices and strong milk flavor are generally reduced milk, except that they are not very healthy. Everything else is fine.

And these reduced milk because its fat structure has been destroyed, although it can restore color and taste, but obviously the molecular structure can not be reduced, so this kind of milk can not get rid of foam.

At present, it is recognized throughout the country that Nestle milk is more stable in milk foam, but this brand milk is seldom sold in supermarkets, so if there is no Nestle milk to buy, when choosing local brand milk, be sure to read the ingredients list and fat content before buying.