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- In Chapter 4 we explore the physics of milk foam. We explore the forces that lead to an increase in the yield stress of the milk as liquid drains out of the foam.
Milk Science
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MS Prologue
- MS 0.0 What is the Course Structure?
- MS 0.01 Making Microfoam
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
- MS 1.08 Interview with a Dairy Farmer
- MS 1.09 Recap and Glossary
- MS 1.10 Comprehension Test — Chapter 1
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
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
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