Skummet

Skummet is a Swedish noun meaning the foam or froth that forms on a liquid’s surface when the liquid is agitated, aerated, or heated. The word is the definite form of skum (foam) and is used in various contexts to describe the foamy layer that appears on beverages such as beer or cappuccino, as well as on liquids like hot chocolate, soups, or sauces. In dairy language, the term can appear in compounds referring to skim milk, such as skummet mjölk, though this usage varies regionally.

Foam consists of gas bubbles dispersed in a liquid and is stabilized by surface-active agents such as proteins or surfactants. Foam stability depends on surface tension, viscosity, bubble size, and the presence of stabilizers. In milk, proteins (notably casein) and fats help stabilize the foam; in beer and coffee, different compounds contribute to a stable head or crema that releases aroma and texture.

Culinary and practical uses of skummet include everyday beverages, where a foamy layer can influence mouthfeel and aroma. In brewing, the foam head helps retain volatile compounds; in coffee preparation, steamed milk creates a velvety foam used for latte art. Foams are also employed in modernist cuisine to create light, airy textures, often generated with siphons or specialized foaming agents. In other contexts, foams result from cleaning products or medicinal foams that aid application and delivery.

See also: foam, skum, skim milk.