WHY can hot milk be whipped into a foam?

The proteins have curdled in it.

The albumin and globulin proteins in milk coagulate at 60 °C and their molecules stick together. If you saturate hot milk with air bubbles, films of coagulated protein form around these bubbles. That’s is the milk foam.

Still commonly cold milk is also poured into the cappuccinator so that the device can control the heating process.

Categorized in: