Tag: Milk froth

According to food scientists, the proteins and fats in milk are the primary components responsible for its ability to form foam. This ability to trap air within a liquid matrix is a complex process that explains what it means when milk is foamy, and is influenced by everything from the milk's temperature to its protein-to-fat ratio.

Did you know that the creaminess and stability of milk froth depend more on proteins than fat? Many people assume that a richer, thicker foam comes solely from fat content, but the fascinating science of milk frothing reveals that both components play a distinct and complementary role.

According to Starbucks, their new Protein Cold Foam adds about 15 grams of premium whey protein to a grande beverage, demonstrating how fortified drinks can significantly boost protein content in foam. However, the actual amount of protein in the foam is highly variable and depends entirely on the base liquid and any added ingredients, including eggs, milk, and protein powder.