牛奶發泡的基本原理是用蒸汽沖泡牛奶。液態奶中吹入空氣。牛奶中含有蛋白質

牛奶發泡的基本原理是用蒸汽沖泡牛奶。液態奶中吹入空氣。牛奶中含有蛋白質成分，所以會起泡。利用蛋白質的表面張力形成許多細小的泡沫，使液態奶的體積膨脹成為泡沫狀的奶泡，泡沫化。在此過程中，乳糖會因溫度升高而溶解在牛奶中，並被泡沫密封。而在牛奶泡沫中，乳脂的作用是使這些細小的泡沫形成穩定狀態。

結果 (英文) 1:

The basic principle is brewing milk frothing milk with steam. Milk blowing air. Milk contains protein content, it will blister. Surface tension of a protein forming many small bubbles, causing volume expansion of liquid milk becomes foamy milk foam, foamed. In this process, the temperature rise due to lactose in the milk is dissolved, and foam seal. In the milk froth, the role of milk fat is to make these tiny bubbles to form a stable state.

結果 (英文) 2:

The basic principle of milk foaming is to brew milk with steam. The liquid milk is blown into the air. Milk contains protein, so it foams. The surface tension of the protein is used to form many tiny foams, which make the volume of liquid milk expand into foam-like milk bubbles and foam. During this process, lactose dissolves in milk as the temperature increases and is sealed in foam. In milk foam, the role of milk fat is to make these tiny foams form a stable state.

結果 (英文) 3:

The basic principle of milk foaming is to make milk with steam. Air is blown into liquid milk. Milk contains protein, so it bubbles. The use of protein surface tension to form many small bubbles, so that the volume of liquid milk expanded into foam foam, foam. In this process, lactose will be dissolved in milk and sealed by foam. In milk foam, the role of milk fat is to stabilize these tiny foams.