Foamability Of Foam Milk Used In Cappuccino

Cappuccino Coffee is made from Italian Espresso with a thick layer of milk foam on the top. The milk used to form the foam top of a Cappuccino requires over100%of foam ability, and the stability of the milk foam also has to be greater than90%within15minutes (and it is required that over90%of the foam has to sustain within15minutes). The foam ability of the milk is heavily depending on factors such as:milk content, the geographic origin, quality of the forage, seasonal factor, the difference of cattle’s lactation stages, etc.; all these pose significant problems for manufactures during the production of Cappuccino. Often there is milk that simply won’t foam or has weak foam ability, which would result in sufficient problems for manufactures to produce Cappuccino. This paper analyzes the foam ability and the foam stability of15samples of UHT and Pasteurized milk from different places of origin, different brands, and different manufacturing dates; based on the (raw) milk which has poor foam ability, this paper researches and develops a milk composition proportion specialized for Cappuccino by adjusting the content of milk protein and milk fat to improve the foam ability of the milk.First, this paper analyzes the impacts on the foam ability and foam stability of15market sold UHT and Pasteurized milk samples in terms of total milk solids, nonfat solids, milk protein, milk sugar, acidity, as well as the place of origin, the storage time, and the temperature during the foaming. Result shows that milk content can impact foam ability significantly (p<0.05); there is a positive correlation between the content of milk protein and its foam ability; also, place of origin of the milk causes significant differences of foam ability (p<0.05); for all milk samples, the foam ability at65℃is better than at room temperature. In addition, this paper studies the impacts on foam ability and foam stability by adjusting the content of casein, whey protein, milk fat, and temperature of the milk sample which has poor foam ability. The result shows that there is a positive correlation between the content of casein and foam ability, but a negative correlation is observed between the content of casein and foam stability. There is also a positive correlation between the content of whey protein the foam ability, but there is no significant impact on the foam stability in terms of the content of whey protein> the foam ability reaches optimum when the milk fat content is2%. Optimization of the experiments improves the formability from48±0.03%to117±0.02%, and foam stability from83±0.02%to95±0.03%, which is achieved by adjusting the milk content to3%of casein,4%of whey protein,2%of milk fat, and the foaming temperature at70℃. Tested by the milk system particle size distribution and Z-potential, and also observed for the foam morphology using polarizing microscope, the optimized milk composition is proved stable, and suits perfectly for the manufacturing of Cappuccino.Milk is a complicate system, and the foam ability of milk is affected by various elements; this paper only gives results of the impacts on milk’s foam ability in terms of the content of casein and whey protein, further researches are needed to reveal the impacts on the milk’s foam ability from the level of the composition of milk protein and the content of a single milk protein.