Tag: Froth

According to nutritional experts, the foam in a protein shake is simply the result of air being trapped by protein molecules, a natural phenomenon similar to whisking egg whites. While some find it unappealing, its presence is a sign that the protein powder is mixing properly with the liquid. Understanding the causes and effects of this froth can help you decide if it's something to embrace or avoid.

According to food science research, heating milk alters its protein structure, a process key to creating foam. This change, however, raises a common question: does frothing milk change nutrition in a meaningful way? The answer lies in how heat and aeration interact with milk's chemical components.