How much fat does it take to make milk foam?

How did milk come from?

Time relationship

The editor searched the information for an hour.

Draw a clear conclusion from female dairy cows.

The main substance is

Protein water fat lactose

How do bubbles come from?

We all know in our daily life

If bubbles are produced, it usually has something to do with soap, detergent, etc.

So the editor looked up the brand of soap and detergent.

The main substance is

Fatty sodium salt (oil saponification) fatty alcohol polyoxyethylene ether sodium sulfate surfactant

Simply put, it's a fat complex.

Then add the right amount of air.

It's the bubble in our lives.

Equivalent substitution

Milk foam = milk + bubble = protein + lactose + water + fat + air

The above theory can be extended.

For the influencing factors of our milk foam

Protein lactose water fat air

Protein

Milk is rich in protein, which will change greatly when heated. At 60 ℃-62 ℃, the colloidal protein particles become dehydrated, change from solution to gel, and then precipitate.

Fat

Fat is an important component of the tool for wrapping air. The higher the fat content is, the more stable the bubble formation is. This is the reason why the daily products of coffee shops use whole milk with a fat content of 6% for frothing instead of low-fat or skimmed milk.

Air

It is one of the most important factors that change the state of our milk bubbles. For example, if we need thick milk bubbles, we will enter more air. For example, if we need thin milk bubbles, we will enter less air.

Do you know how these will help us to milk foam?

The answer is very helpful.

The first thing we need to make sure is that

To stabilize the quality of milk bubbles

The most basic condition is

1 the foam cannot exceed 60 degrees.

2 the fat content needs higher milk.

The second is to choose the amount of air we inject.

If you don't pay attention to this if you pass the foam every day.

The quality of milk foam will be affected by three factors.

You don't even know what caused the problem.

Later, I will explain each factor in combination with the principle of milking.