Date: Thu, 1 Apr 2010 10:06:48 -
Author: Bernard Cleyet
Subject: Re: [Phys-l] swimming
My steamer has a Venturi and tube from it to supply air. If plugged no =
foam unless I raise the orifice to near the surface of the milk.
On 2010, Apr 01, , at 09:48, Thomas J. Bauer wrote:
> Apparently skim milk is the easiest to foam, whole milk at 4% is the =
hardest. I bet the milk was extra rich 4-4.5% because of new green grass =
in the diet of the cows. As the fat content increases above 5% the =
"milk" becomes easier to foam.
> Tom Bauer
> WelLesley College
> email@example.com writes:
> On 4/1/10, Zani, Gerald wrote:
> > Speaking of cream in milk. Here is an interesting factoid that I =
> > at my local caf=E9.
> > A week ago they were failing to make the high quality steamed, =
> > used for the Cappuccinos and Lattes. When they steamed the milk it =
> > flat, no froth. The milk would not foam correctly.
> > The manager and the bistro people were puzzled. They tried =
> > reveal any clues as to why the steamed milk failed to froth =
> > used different milk bottles. Nope. All the milk failed, although =
> > fresh. They tried checking the temperature and pressure of the =
> > that didn=92t help.
> > You would never in your life guess what it was they discovered was =
> > reason why the milk failed to froth. =96 Jerry
> I bet it was skim milk.
> Clarence Bennett
> Oakland University
> Dept. of Physics, (retired)
> 111 Hannah
> Rochester MI 48309
> 248 370 3418
http://firstname.lastname@example.org writes:Gerald_Zani@brown.edu> =