preloder

MSLA 2.10 – Recap & Glossary

Please sign up for the course before starting the lesson.

Recap Professor Abbott’s Five Foam Factors teach us that the conditions for producing superior latte foam are very specific. The two main protein types in milk are caseins and whey proteins. Casein acts as an emulsifier for homogenised fats. Whey protein is the principal surfactant in milk. Surfactants make milk foams more elastic by reducing […]

Back to: Milk Science and Latte Art > Foam Facts