How to make the best coffee milk foam? Please accept this useful information!

If we were to hold a vote on the "most popular coffee in cafés", I think latte or cappuccino would definitely be at the top of the list in the next two years.

In fact, both types of coffee are based on espresso, with hot milk and dense milk foam; and the only difference between cappuccino and latte is the amount of milk foam and milk.

I think the key to why these two coffees are so popular is the milk foam! So, how can we make milk foam with better properties? !

This has to start with the composition of milk~

Water accounts for about 87% of milk

The main components of milk

Fat accounts for about 4% of milk

Milk aroma, milk taste

And the composition of milk foam stability

Protein accounts for about 3.5% of milk

Milk flavor and milk foam composition

Lactose accounts for about 4.7% of milk

The sweetness of milk

Inorganic salts account for about 0.7% of milk ingredients

The salty taste of milk

Interactive effects on frankincense and sweetness

Milk foam principle

Structure and formation

Milk foam is formed by the whey protein membrane in milk wrapping the air injected into the milk to form a single bubble (foam foaming property). The bubble is covered with casein colloid containing surfactant, and a certain surface tension is formed at the interface between gas and liquid to stabilize the foam shape and prevent the foam from bursting (foam stability).

Source: Effects of milk composition on milk foaming properties and foam stability/2012

Milk foam principle

Foaming and stability

From the composition of milk, we know that the protein and fat in milk are the most important factors affecting the foaming property and foam stability of milk . So, how do they affect it specifically? !

Figure 1 Milk protein on cappuccino coffee

Effects of milk foamability and foam stability

Conclusion: The higher the milk protein content, the better the foaming property and foam stability.

Figure 2 Effect of milk fat on cappuccino coffee

Effects of milk foamability and foam stability

Conclusion: The higher the milk fat content, the better the foaming property and foam stability. However, when the fat content reaches 3.7%, although the foaming property tends to be stable, the foam stability decreases.

It can be seen from this that the higher the fat and protein content, the better. Instead, it should be within a reasonable range to show better foaming and foam stability.

Milk foam stability

Effects of free fatty acids

Let's look at the two lattes below. You definitely don't want your store to produce something like the one on the right! Who else can affect the stability of milk foam? ! Let's get to know free fatty acids.

Free fatty acids are substances produced after milk fat is enzymatically hydrolyzed.

Figure 3 Free fatty acids on cappuccino coffee

Effects of milk foamability and foam stability

Conclusion: The older the milk, the higher the free fatty acid content and the worse the milk foam stability.

Small blackboard

Key Points

1. When the milk protein content is about 3.2% and the milk fat content is 3.7%, the foaming property and foam stability of milk will reach a better balance;

2. The fresher the milk, the lower the free fatty acid content and the better the stability of the milk foam.

Weiquan High Quality Refrigerated Milk

Weiquan milk has the best balance in terms of protein and fat ratio ;

Free fatty acids have a negative impact on foaming properties and foam stability. The older the milk, the higher the microbial content and free fatty acid content. Weiquan Milk strictly controls milk collection standards and cold chain transportation throughout the process to ensure dense and long-lasting milk foam .