How should milk be chosen when foaming?

As the saying goes: a skillful wife cannot make bricks without rice, so the choice of milk is equally important. The choice of milk is also very important. If you choose the wrong milk, the foam will be rough and break quickly, and if it is heavy, you will not be able to make foam at all.

The principle of dispelling foam is very similar to that of whipping 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 structure of protein-supported fat balls, 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 dispose of milk, protein plays a role in supporting fat particles. In addition, the amount of fat in milk will also affect the difficulty of foam, generally we will require milk fat content at least 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 Nestl é milk is more stable, but this brand of milk is seldom sold in supermarkets, so if there is no Nestle to buy, when choosing local brand milk, be sure to read the list of ingredients and fat content before buying.