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Understanding Milk Steaming Science by urmph is a document available to read on EtoBox.

When steaming milk, two things occur simultaneously - air is introduced and the milk is heated. The steam breaks the surface of the milk and folds air in to create foam. As the milk warms, proteins unwind and wrap around air bubbles, trapping them. Too much heat will cause the proteins to break down and ruin the foam. While skim milk creates very stable foam, it is difficult to pour latte art with. Whole milk produces a creamier foam better suited for latte art, as fat helps create a velvety emulsion of air

Author

urmph

Language

EN