Milk Science
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MS Prologue
MS 0.0 What is the Course Structure?
MS 0.01 Making Microfoam
2 lessons
What is Milk Made Of?
MS 1.0 What's in this Chapter 1?
MS 1.01 What is Milk Made Of?
MS 1.02 – Cow Food
MS 1.03 Pasteurisation
MS 1.04 Ultra-Heat Treatment
MS 1.05 Skimming
MS 1.06 Homogenisation
MS 1.07 The Impact of Dairy Farming on the Environment
Preview
MS 1.08 Interview with a Dairy Farmer
MS 1.09 Recap and Glossary
MS 1.10 Comprehension Test — Chapter 1
11 lessons, 1 quiz
Proteins
MS 2.0 What’s in this Chapter?
MS 2.01 Five Steps to Perfect Foam
MS 2.02 Dry Cappuccinos and Wet Lattes
MS 2.03 Milk Proteins
MS 2.04 Surfactants
MS 2.05 Recap and Glossary
MS 2.06 Comprehension Test — Chapter 2
7 lessons, 1 quiz
Lipids, Lactose, and Lactase
MS 3.0 What’s in Chapter 3?
MS 3.01 Triglyceride
MS 3.02 The Milk Fat Globule
MS 3.03 Anti-Foams
MS 3.04 Lactose and Lactase
MS 3.05 Glossary and Recap
MS 3.06 Comprehension Test — Chapter 3
7 lessons, 1 quiz
Facts About Foam
MS 4.0 What’s in Chapter 4?
MS 4.01 Drainage
MS 4.02 Foam Deterioration
MS 4.03 Ostwald Ripening
MS 4.04 Milk Foam Profiling
MS 4.05 Boiler Pressure
MS 4.06 The Steam Wand
MS 4.07 The Milk Pitcher
MS 4.09 Chapter 4 Recap and Glossary
MS 4.10 Comprehension Test — Chapter 4
MS 5.0 Final Assessment
11 lessons, 2 quizzes
Proteins
MS 2.0 What’s in this Chapter?
We provide a checklist of the Five Foam Factors which are critical for the successful creation of latte art.
We examine the chemistry of foams with the help of
surfactant
scientist Steven Abbott.