The fats in the milk impact the quality of the milk more than the quantity of foam in the milk. When frothing milk air is incorporated into the milk, during this process the protein in the milk forms spheres around the milk and stabilizes the bubbles in the form of milk foam. The protein in the milk is one of the most important contributing factors that result in foamy milk. Any kind of milk will have three basic macronutrients- Protein, Fats, and Carbohydrates. Milk is a complex liquid and consists of several chemical compounds. Let’s look at the main factors responsible for the soft creamy foam on your cappuccino and latte. This causes the milk to create spheres around the air and then the protein in the milk stabilizes the bubbles that are the foam. The process of foaming milk involves incorporating air into the milk while heating it. Frothing Coconut Milk without a Milk frotherīelieve it or not, milk isn’t just plain liquid and there is a whole science behind why and how does milk froths.Frothing Coconut Milk using a Milk Frother.
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