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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