28 Aug '15, 6am

@Julie_B92 @DrMaggieHardy @JustJimWillDo by a food scientist on a speciality coffee page

@Julie_B92 @DrMaggieHardy @JustJimWillDo by a food scientist on a speciality coffee page

Just as they stabilize the surface of the milk fat globule after homogenization, milk proteins are also crucial in creating the surface of air bubbles in milk foams, whipped cream, and ice cream. Introducing air into these products by agitation (whipping) or injection (steaming) leads to an unstable interface between air and water, which needs to be stabilized by the adsorption of “surface-active components” made up of proteins. The proteins attach to the surface of the air bubbles and stabilize them. Normal milk contains more than enough protein to stabilize the air bubbles in a milk foam. Even 5 percent of the typical ~3.5 percent protein in cows’ milk is sufficient. Of the milk proteins, caseins are found to preferentially attach to air bubble interfaces. The milk proteins form a stable surface layer, resulting in stable foam. However, foam stability eventually decrease...

Full article: http://www.scaa.org/chronicle/2014/09/15/milk-foam-creati...

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