User:Anjsan01/Milk frother
A milk frother is a utensil for making milk froth, typically to be added to coffee (cappucino, latte, etc.).[1] It aerates the milk, creating a thick and heavy foam. Milk frothers were introduced through the use of espresso machines that contained steamed wands that would froth steamed milk. Although created in Italy, the espresso machine and steam wands were exported internationally to other countries, and frothed milk was introduced around the world. [2]
The tiny bubbles, which are formed during the aeration process of milk frothing, make the milk texture lighter and increase its volume. The air from milk frothers combined with the chemical properties in milk create the foamy texture of frothed milk. Milks with different protein and fat contents produce different types of foam. There are various types of milk foams based on the type of milk used in the process, and all yield different tastes and textures. There are three major types of milk frother: manual, handheld electric, and automatic.[3] All devices use the process of adding air bubbles to the chemical properties of milk to create milk froth.
History of Milk Frothers[edit]
In the 1950s, espresso machines that were once native to Italy and their production of coffee were exported overseas to Mediterranean and British markets. [2] There, the espresso based coffee drink "cappuccino" became more poplar. Cappuccinos incorporated the use of frothed milk made through the steaming properties of espresso machines. Espresso machines contained a steam wand that would use hot milk to create the frothed milk that would sit on top of cappuccinos.[2] Cappuccinos were widely popular in Britain because of the exotic nature of milk froth and the technology used to make it. [2]
In the US, coffee drinking shifted from the use of brewed coffee, which was beginning to decline, to specialty coffees.[2] In 1982, the Specialty Coffee Association of America promoted the increased use of espresso machines and Italian premium coffee. [2]Artisan baristas began making elaborate drinks such as the caffè latte and cappuccinos that incorporated the use of the steaming wand to both steam and froth milk. [2]
How It Works[edit]
Frothing milk involves a process that introduces air into the chemical properties of milk to create the light and airy product of frothed or foamed milk. [4]Milk is made up of proteins, fats, and carbohydrates. The fats and proteins determine the thickness and the flavor of the foam. Milk that contains a heavier amount of fats and protein, such as whole milk, will produce a richer and thicker texture [5] Contrastingly, frothing skim milk, which has significantly less amounts of fats and protein, will produce a lighter and thinner foam. The protein properties in milk are what create the foamy texture in frothed milk. Casein molecules (a type of protein) form the molecular structure micelle, which get broken up when air from a milk frother is introduced. The casein molecules gravitate to the air bubbles trapping the air and creating foam. [5]
Types of Milk Frothers[edit]
Manual[edit]
A manual frother consists of a perforated mesh plunger in a cylinder, similar to a French press, which is moved up and down by hand.[1] It takes 10-20 seconds to double the volume of milk. The cup may have a narrow spout for making foam art. They can also be used as French presses for making tea or coffee.[6]
Handheld electric[edit]
A battery-powered milk frother wand is a small electric mixer.[7] It froths the milk by spinning its attachment. It can also beat eggs or whipping cream in small quantities. When the device is turned on, the whisk creates a vortex and injects air into the liquid. The foam maker is operated until the milk reaches the desired consistency. The handheld devices are supposed to do the frothing faster and better than manual tools.[citation needed]
Automatic[edit]
Automatic frothers run on electricity and provide a hands-free operation. They include a carafe, a power base, and a frothing disk. Most models are equipped with induction heating to warm the liquid.[8] They operate with a press of a button and switch off automatically. Electric frothers are fast and provide high-quality foam. They have a large capacity to prepare multiple beverages.[3]
Types of Frothed Milk[edit]
Frothed milk–the end result of using a milk frother–has different qualities based on the properties of the milk being frothed, which in turn impacts how the frothed milk is typically consumed.
Whole Milk[edit]
Whole milk contains the highest fat and protein content. [5] Frothing whole milk will produce a rich and heavy foam with a thick and creamy texture. Because of the high amounts of fat, frothed whole milk has a sweeter and more pronounced taste, making it the most popular milk to froth. However, because of the high fat content, the foam of whole milk does hold its shape as long as other types of low-fat milk. [5] Additionally, whole milk is high calorie and not ideal for those with lactose intolerance. [9]
Skim Milk[edit]
Skim milk is a dairy milk with a low fat content. [5] Frothed skim milk produces a foam that forms its shape very quickly and holds for longer periods of time.[5] The frothing process creates thinner bubbles that are a product of its low fat content. Skim milk is much lower in calories but it does not have the rich and creamy taste that accompanies dairy milks with more fat. However, the light and airy texture of frothed skim milk makes it ideal for coffee drinks with less milk such as cappuccinos.
Oat Milk[edit]
Oat is a rich and creamy dairy alternative. Because of its thicker consistency, it is a favored dairy alternative that can be frothed. Its frothed consistency is much like the consistency of frothed whole milk, however it is much lower in fat and protein. [10] Oat milk contains high amounts of water, and for that reason its froth does not hold its shape. For a plant-based alternative, many people opt for oat milk. However, compared to other plant-based milks, oat milk is high in calories. [10]
Almond Milk[edit]
Almond milk is a dairy alternative that contains a very low fat and protein content. [10] The consistency of almond milk is thinner than other plant-based alternatives. Its froth is made up of much thinner bubbles because of the low protein. [11] Additionally, the thin foam is able to retain its shape for longer periods of time. [11] This retention of shape makes it ideal for latte art. [12] Most almond milks come sweetened, and its flavor is favorable once frothed, especially in drinks that do not require sweetener.
Soy Milk[edit]
Soy milk is a dairy alternative that produces a froth that is very similar to dairy milk. Its high protein content allows for a richer froth, however unlike whole milk, frothed soy milk is able to retain its shape very well. [13] Additionally, it is a low calorie and lactose free option. However, frothed soy milk is not ideal for latte art because it curdles quickly and can break down in overly acidic coffee. [14]
References[edit]
- ^ a b "Milk Frother". Retrieved 2018-11-26.
- ^ a b c d e f g Jeníček, V. (2008-01-07). "World commodity trade in the globalisation processes". Agricultural Economics (Zemědělská ekonomika). 53 (3): 101–110. doi:10.17221/454-agricecon. ISSN 0139-570X.
- ^ a b "What Is a Milk Frother and How Does It Work | MilkFrotherTop". milkfrothertop.com. Retrieved 2019-02-27.
- ^ "The Science of Frothing: How to Make Your Own Milk Foam". WonderHowTo. Retrieved 2022-01-22.
- ^ a b c d e f Levy, Michael (2003-01-01). "The effects of composition and processing of milk on foam characteristics as measured by steam frothing". LSU Master's Theses.
- ^ January 11, Erica on; 2017 (2017-01-11). "8 Ways to Froth Milk". The Pioneer Woman. Retrieved 2019-02-27.
{{cite web}}:|last2=has numeric name (help)CS1 maint: numeric names: authors list (link) - ^ "How to use a Milk Frother". Retrieved 2018-11-26.
- ^ "What is a Milk Frother? (with pictures)". wiseGEEK. Retrieved 2019-02-27.
- ^ Vanderhout, Shelley M; Aglipay, Mary; Torabi, Nazi; Jüni, Peter; DaCosta, Bruno R; Birken, Catherine S; O'Connor, Deborah L; Thorpe, Kevin E; Maguire, Jonathon L (2020-02-01). "Whole milk compared with reduced-fat milk and childhood overweight: a systematic review and meta-analysis". The American Journal of Clinical Nutrition. 111 (2): 266–279. doi:10.1093/ajcn/nqz276. ISSN 0002-9165.
- ^ a b c "Evaluation of Extraction Methods and Groat Type with Effects on Quality Analysis of Oat Beverage - ProQuest". www.proquest.com. Retrieved 2022-02-04.
- ^ a b Kundu, Preeti; Dhankhar, Jyotika; Sharma, Asha (2018-04-20). "Development of Non Dairy Milk Alternative Using Soymilk and Almond Milk". Current Research in Nutrition and Food Science Journal. 6 (1): 203–210.
- ^ Hatakeyama, Shinichiro; Akiyama, Masayuki; Yoneyama, Rina; Watanabe, Kanae; Koizumi, Reiko; Miyaji, Kazuhiro; Mizota, Yasumichi; Ikeda, Michio; Wakao, Shoji (2019-01-01). "Effects of manufacturing conditions on the foaming properties of milk and sensory characteristics of foamed milk". LWT. 99: 555–561. doi:10.1016/j.lwt.2018.09.082. ISSN 0023-6438.
- ^ Zhang, Hongkang; Li, Lite; Tatsumi, Eizo; Isobe, Seiichiro (2005-02-01). "High-pressure treatment effects on proteins in soy milk". LWT - Food Science and Technology. 38 (1): 7–14. doi:10.1016/j.lwt.2004.04.007. ISSN 0023-6438.
- ^ Brown, Mairi; Laitano, Francesca; Williams, Calum; Gibson, Bruce; Haw, Mark; Sefcik, Jan; Johnston, Karen (2019-10-01). ""Curdling" of soymilk in coffee: A study of the phase behaviour of soymilk coffee mixtures". Food Hydrocolloids. 95: 462–467. doi:10.1016/j.foodhyd.2019.04.032. ISSN 0268-005X.
Category:Food preparation utensils
 | This article about kitchenware or a tool used in preparation or serving of food is a stub. You can help Wikipedia by expanding it. |