Coffee review

Requirements for the formation and production of stable milk foam latte pull flower Italian blending milk foam

Published: 2025-08-21 Author: World Gafei
Last Updated: 2025/08/21, In general, the fat content in milk is about 4-5% (composed of different types of fat) and exists in milk in the form of fat balls with sizes ranging from 0.1 to 10 microns. With triglyceride (triglyceride) as the core, it is surrounded by a film composed of proteins, phospholipids and glycerides. This natural milk fat globule membrane can effectively prevent

Milk fat

In general, the fat content in milk is about 4-5% (composed of different types of fat) and exists in milk in the form of fat balls with sizes ranging from 0.1 to 10 microns. With triglyceride (triglyceride) as the core, it is surrounded by a film composed of proteins, phospholipids and glycerides. This natural milk fat globule membrane can effectively prevent milk fat from oxidizing or stale.

Protein in milk

Milk proteins are divided into two types-casein and whey proteins, which appear on the surface of the fat ball film. Casein accounts for 80% of the 3-4% fat in milk, mainly in the form of particles 100-200 nanometers in size, called casein colloids, which contain thousands of casein molecules, calcium phosphate, and water. On the other hand, 20% of whey protein appears mainly in separate form or in small clusters in milk. However, whey proteins tend to accumulate in large amounts when milk is heated; this problem can be avoided by pasteurization, which is widely used commercially (72 ℃, 15 seconds), but it is extremely easy to cause whey protein accumulation when milk is heated with UHT (140 ℃, 5 seconds) and sterilization (115 ℃, 10 minutes). The accumulation of these proteins will bring extra consistency to the milk.

Homogenization process (homogenization)

Homogenization is often used in milk processing to reduce the emulsification of milk fat globules (creaming, the oil layer formed on the surface of milk during storage). Emulsification is caused by the low fat density of milk. By reducing the size of fat spheres, the average process slows down the process of emulsification. In the homogenization process, the milk passes through a small high-pressure valve, and the fat ball is broken and refined. In this way, the number of fat globules on the liquid surface increases, and the protein is absorbed by the fat balls on the surface.

0