Italian coffee knowledge points introduction; frothing whole milk ingredients and can be frothed solution

Milk is made up of protein, fat and sugar. Protein is the medium of foaming, and when the air is pumped into the milk, the protein forms a thin film around the air, wrapping the air to form bubbles. Fat inhibits and destroys the foaming process, although whole milk produces softer foam than skimmed milk, and milk that is fortified (adding protein back to the milk) compared with unfortified milk. It will be easier to blister, and then the volume of expansion will be larger, which is why low-fat milk will add protein. Because there is a lot of protein and less fat, and after blistering, it has a larger volume.

Milk fat exists in a small crystal ball coated with a thin film of protein and fat, and the film of each crystal ball can prevent the crystal balls from colliding with each other and form a larger fat bubble. In addition, the film protects the crystal ball from being digested by enzymes, making the milk less sweet or not sweet at all. In the process of heating, the protein in the milk increases and makes the milk thicker, so whole milk foams better, and more fat means more protein film, which produces more lasting foam, do you understand?

Source: platinum Coffee College