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Dedicated electric milk frothers may also be used, usually consisting of a motorized whisk. [7] When using a steam wand, the volume and type of foam is controlled by the barista during the steaming process, [1] and loosely follows these steps: Air is introduced from the steam wand by immersing only the tip of the wand in the milk.
A battery powered milk frother wand Plunger type milk frother Use of a milk frother (handheld electric) A milk frother is a utensil for making milk froth, typically to be added to coffee (cappuccino, latte, etc.). It aerates the milk, creating a thick but light foam. [1] Milk frothers were introduced through the use of espresso machines that ...
Milk homogenization is accomplished by mixing large amounts of harvested milk, then forcing the milk at high pressure through small holes. [7] Milk homogenization is an essential tool of the milk food industry to produce consistent levels of flavor and fat concentration. Another application of homogenization is in soft drinks like cola products.
A foaming agent is a material such as a surfactant or a blowing agent that facilitates the formation of foam.A surfactant, when present in small amounts, reduces surface tension of a liquid (reduces the work needed to create the foam) or increases its colloidal stability by inhibiting coalescence of bubbles. [1]
In open-cell foam, gas pockets connect to each other. A bath sponge is an example of an open-cell foam: [not verified in body] water easily flows through the entire structure, displacing the air. A sleeping mat is an example of a product composed of closed-cell foam. [not verified in body] Foams are examples of dispersed media.
Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns. Butter is essentially the fat ...
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.