Anna’s Naturopathic tip

Not all milks froth alike

Have you ever prepared a café latte or cappuccino with your expresso machine, and the milk is not frothing or giving a rich thick foam? Have you ever wondered why?

Try it out!

Québon and sheep milk froths well VS Natrel &Lactancia which does not.

“Free fatty acids” can affect the stability of foam. This is a type of fat produced by the deterioration of milk protein which can be degraded by enzyme action or by exposure of light.

” A cow’s level of nutrition, its lactation cycle, as well as certain processing conditions can cause the formation of free fatty acids” ( Ricardo,2009).