I want to learn more about how milk works

Milk is a science, therefore we have chosen to create a separate section to best describe how the milk itself can affect your milk foam.

If you do not get a good milk foam, try first and foremost with a completely new package. Milk is a fresh product and as soon as you open a milk package, the proteins in the milk begins to break down as they come in contact with both oxygen and light. The proteins in the milk plays a major role and since the amount of protein in different milk packages can vary, it can result in more or less milk foam. The more proteins, the better the foam.

The proteins usually sink down to the bottom of the milk package so we recommend shaking the milk before pouring it for foaming.

The milk should be fresh and cold for the best foam. Experiment with different types of milk to find your preferred type. The amount of foam varies based on the milk's origin and freshness. Also, keep in mind that the milk quality varies over the seasons, which can give different results during the summer and winter even for milk packages of the same kind. The quality of the milk foam is not only dependent on the freshness and the amount of proteins, but also on the different seasons' type of feeding to the cows, which also plays a major role in t why. All of this can help to explain why a milk type that you have previously experienced gave a fine and fluffy milk foam, suddenly does not deliver what you expect.

To find out if your milk frother works properly, go to the section for Aeroccino or integrated milk frother.