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'咖啡拉花知識 爲什麼全脂牛奶比較容易打出奶沫?' |
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'牛奶的脂肪存在於一個由蛋白質與油脂組成的薄膜包覆的小晶球裏面,每個晶球的薄膜可以避免晶球互相碰撞而合成一個更大的脂肪泡泡。此外,薄膜保護晶球避免被酶消化而使得牛奶甜份降低或根本沒有甜味。在加熱過程中,牛奶中的蛋白質質量會增加而使得牛奶更濃' |
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'<p>
牛奶的脂肪存在於一個由蛋白質與油脂組成的薄膜包覆的小晶球裏面,每個晶球的薄膜可以避免晶球互相碰撞而合成一個更大的脂肪泡泡。此外,薄膜保護晶球避免被酶消化而使得牛奶甜份降低或根本沒有甜味。在加熱過程中,牛奶中的蛋白質質量會增加而使得牛奶更濃,所以全脂牛奶打奶沫的效果更好,更多的脂肪意味着更多的蛋白質薄膜,會產生更持久的奶沫,你懂了嗎?</p>
<p style="text-align: center; ">
<img alt="" src="/uploads/allimg/141231/3-141231152P9393.jpg" style="width: 440px; height: 440px; " /></p>
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