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'<span style="font-size:16px;"><img alt="" src="/uploads/allimg/171231/3-1G2311H602E6.jpg" style="width: 418px; height: 388px;" /></span><br />
<h2 style="font-family: \'ヒラギノ角ゴ Pro W3\', \'Hiragino Kaku Gothic Pro\', メイリオ, Meiryo, \'MS Pゴシック\', sans-serif; orphans: 2; widows: 2; box-sizing: border-box; margin: 0px 0px 0.8em; padding: 0px 0px 0px 28px; border-width: 0px 0px 2px; border-bottom-style: solid; border-bottom-color: rgb(80, 193, 233); font-variant-ligatures: normal; font-stretch: inherit; font-size: 19px; line-height: 30px; vertical-align: baseline; position: relative; color: rgb(51, 51, 51); width: auto;">
<span style="font-size: 16px;">專業咖啡知識交流 更多咖啡豆資訊 請關注咖啡工房(微信公衆號cafe_style )</span></h2>
<h3>
<a href="http://www.gafei.com/lahua/2016/110384138.html"><span style="font-size:16px;">咖啡拉花不適合用什麼牛奶做材料-咖啡拉花注意事項</span></a></h3>
<div>
<span style="font-size:16px;">想拉得一手好花,用什麼牛奶好?</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">“有D奶打唔倒泡”</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">“有D泡打出黎好雞”</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">問邊只奶打泡效果最好</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">拉花達人說:【最重要是三高:高乳糖、高蛋白質、高脂肪!】</span></div>
<div>
</div>
<div>
<span style="font-size:16px;">我們之前提過【牛奶的化學效應】,當你加熱牛奶時,其中的蛋白質會從溶膠狀態轉變成凝膠狀態,形成薄膜之後而包圍住空氣分子而再形成一種漂浮物,就是我們俗稱的奶泡。乳脂肪含量、蛋白質、以及溫度都會相互影響奶泡形成的過程。咖啡師用靚牛奶才能打出細滑綿密的奶泡,然後輕易就可以拉出三重靚心,同時保留天然鮮奶的風味,是咖啡的最佳拍檔!</span></div>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
<span style="font-size:16px;">選擇牛奶時最好選純正的!有些牛奶並不純正,購買時可以留意一下盒面成份標籤,印有100%鮮奶纔是純正。O’Lait是百分百純牛奶,即牛奶沒有因節省成本而被淡化,爲飲家提供最有營養價值的新鮮牛奶。O’Lait是百分百澳大利亞鮮奶品牌,每100毫升的O’Lait鮮奶都是來自澳大利亞健康草飼牛隻,而且含有最少鈣114克鈣有助骨骼發育。O’Lait採用了最新的ESL系統,以確保他們的牛奶保持新鮮細滑的口感,完美配合咖啡。</span></div>
<div>
</div>
<div>
</div>
<div>
<span style="font-size:16px;">O’Lait的供應商Procal Dairies曾獲澳大利亞乳製品大賽金獎殊榮,其實他們在2012年時,已經是The Age’s Melbourne Magazine出版的【Coffee Army Handbook】中,被咖啡師精選牛奶榜屬頂級排名,亦即是說好多咖啡師都是選擇O’Lait來衝咖啡!</span></div>
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