Rabies762 Senior Member Joined: 7 Apr 2008 Posts: 2 Location: C-Springs,CO Expertise: I love coffee
Posted Sun Jul 28, 2013, 6:59am Subject: Pasteurization Methods and Foam Quality
I haven't figured out why, but sometimes I get a gallon of milk from the grocery store and the quality of foam that I'll get will look good initially, but 20 seconds after I'm done steaming it looks like soap bubbles. Of course, the simple solution is to just shrug it off and go buy some more milk, but I'm really looking to satisfy my inner geek here. ;)
My best guess as to why I'll get a bad batch of milk is that it has something to do with the pasteurization process that is possibly perma-denaturing the proteins. From the quick google searches I've done I've found that there's Ultra High Pasteurization (UHP) (max temp 210F), High-Temp-Short-Time Pasteurization (HTST) (about 15 seconds at 160F), and Low-Temp-High-Time Pasteurization (max temp appx 140F).
Obviously the UHP milk is a no go. I mean... yuck. But is there going to be a difference between the HTST milk and the lower temp methods (or some difference of quality within each method)? Is there a way to tell which method the milk supplier uses? Or is there something else I'm missing? I'd definitely appreciate being pointed to some other resources to investigate.
UHP is the norm, it is pretty rare to find the other methods as they can get more product processed in a shorter time with UHP.
You may just be seeng the difference between batches of milk if the bottler is mixing several daries milk, you can get a differerent blend that you may be seeing in frothing but you will never see in normal consumption. Try switching brands or even stores if you need to to try a different brand.
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
Feed the newbs, starve the trolls and above all enjoy what you drink!
Agreed, cow diet is also a strong possibility. The WF near me started carrying grassfed cow milk. I'm sure it's pasteurized, but it's not homogenized. It's actually harder (for me) to get a good microfoam, but the flavor is top notch. Id almost be willing to mess with it until i could froth it well, but the cream settling out on top is a deal breaker for me. They also carry milk from a somewhat local dairy that is only sold at one other store in Houston. All of the baristi I've talked to (5 different cafes) are using it. The dairy delivers to their cafes. It's also got a great flavor, and I find it a little easier to froth, but not as easy as organic valley.
. Always remember the most important thing is what ends up in your cup!
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