Vai Trò Của Sữa

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The Role of Milk

How does cold, liquid milk turn into that creamy, frothy product of the steam wand ? Basically, the denaturing of the proteins and lipids contained in milk that occurs during the heating process allows them to bond together. This creates a network that traps the air bubbles introduced by the steam wand, resulting in the foamy milk enjoyed in espresso coffees world wide.

Làm thế nào để sữa lạnh có thể biến thành sản phẩm có foam sau khi đánh nóng lên ?

Về cơ bản, các thành phần có trong sữa như Protein và Chất béo đã có sự thay đổi trong quá trình đun nóng và chính quá trình này là môi trường để các foam sữa được liên kết với nhau. Đặc biệt khi kết hợp với nền là espresso sẽ tạo nên thức uống phổ biến.

There are three major constituents of milk that are important to understand in regard to its flavor and frothing capability, and how milk interacts with coffee.

Các thành phần chính trong sữa bao gồm : Nước , Protein, Chất béo , Đường (Lactoza )

Cần nằm các thành phần của sữa để hiểu hơn về hương vị của nó, khả năng tạo bọt cũng như cách sữa hòa quyện với cà phê.

Fats

Fats are an important part of the content of milk, giving it a rounded mouthfeel. Milks with a higher fat content generally result in a fuller flavor and a richer, silkier beverage. Milk can be purchased with varying levels of milk fat

Chất béo là một phần quan trọng trong thành phần của sữa, tạo cho sữa cảm giác tròn vị. Hàm lương chất béo cao thường dẫn đến hương vị đầy đủ hơn và uống đồ uống sẽ cảm thấy đậm đà hơn.

– From fat-free milk (also called skim or nonfat milk) : Less than 0.2%

– To low-fat or reduced fat-milk : 1-2%

– Fresh milk : 3.25% – 3.5%

Sữa có nhiều mức độ béo khác nhau :

– Sữa không béo hay còn gọi là sữa tách béo : ít hơn 0.2 % hàm lượng chất béo

– Sữa ít béo: khoảng 1 đến 2 %

– Sữa nguyên chất :khoảng 3.25 đến 3,5%

hàm lượng chất béo

Proteints

It is the proteins in milk that are largely responsible for foaming, as the milk heats to more than 140*F (60*C) these protein denature, coating and stabilizing the air bubbles that are being introduced by the steam wand

Protein trong sữa sẽ chịu trách nhiệm chính trong việc tạo bọt, khi sữa nóng lên hơn 140 độ F (60 độ C) thì những protein này biến tính (biến chất) kết hợp với không khí được đưa vào bằng vòi steam milk tạo ra foam sữa.

Lactose

Lactose, also known as milk sugar is what gives milk its sweetness. Because lactose is less soluble than sucrouse, it seems less sweeet, but heating milk increases its solubility, breaking down the sugars and, therefore, increasing the sweetness of the milk.

Đường Lactose còn được gọi là “đường sữa” – chất tạo cho sữa có vị ngọt. Bởi vì Lactose ít hòa tan hơn Sucrose nên nó tạo ít vị ngọt hơn, nhưng khi steam milk – khí nóng được đưa vào bên trong sữa sẽ làm tăng độ hòa tan cả đường và vị ngọt của sữa cũng tăng.

Ref :

– Book: How to make cofee – Lani Kington

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Trinh Khoa

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