Thom Huppertz: The Science of Milk Foam

Dr. Thomas Huppert, principal scientist, NIZO Food Research, gives an extremely in-depth and highly technical talk on the chemistry and mechanics of milk foam, a vital part of our industry. The art of introducing air into dairy products has a long history, from holes in swiss cheese created by bacterial fermentation, to aerosol whipped cream. Dr. Huppert provided a plethora of information, not only on that, but on various other mechanisms by which heat application affects milk, and the power milk has affecting the flavor of coffee.