mjölkskummets

Mjölkskummets, a Swedish term, translates to "milk froth" or "milk foam" in English. It refers to the layer of light, airy bubbles that forms on the surface of milk when it is heated, agitated, or steamed. This phenomenon is commonly observed when preparing beverages like lattes, cappuccinos, and macchiatos, where milk foam plays a crucial role in texture and presentation.

The formation of mjölkskummets is a result of introducing air into the milk. When steam is injected into milk, the heat causes the milk's proteins to denature and trap air bubbles. These bubbles, stabilized by the fats and proteins in the milk, create the characteristic foam. The quality of the foam, in terms of its density, texture, and stability, depends on factors such as the type of milk used (whole milk typically produces the richest foam due to its fat content), the temperature of the milk, and the technique employed for frothing. Baristas often practice specific techniques to achieve latte art, which involves pouring and manipulating mjölkskummets to create decorative patterns. Beyond coffee drinks, milk froth is also used in some desserts and hot chocolate preparations to add a creamy and visually appealing element.