Barista milk....

Have you ever heard that baristas supposedly use a special kind of milk for the coffees they make?

I have never ever given this much thought, or ANY thought would be closer to truth, but very recently my friends told me
that the why the milk they use is frothing so well or making such a beautiful characteristic design on top of the cup is because
of the specially milk formula.

Only they couldn't say if this is some "chemical" milk, or natural, or what.

Do we have here someone who's privy to the secret?

I tried to Google the subject but if confuses me, lolol

Risa

Hey Ck, I took at peek on Google and found these interesting links about Barista Milk. Hope this helps!

£eslie

http://www.strausfamilycreamery.com/?id=75

http://baristabrothers.com/?p=165

http://www.thats-coffee.com/cms/en/index.php?option=com_content&task=view&id=589&Itemid=52

Thanks, Leslie
I saw these links before, and of course what tickled me is that one of the producers of the barista milk is in Poland :]

Well it seems the only difference between regular milk and the barista one is the fat and protein content:

The product, sold in the combiblocSlimline 1,000 ml carton pack from SIG Combibloc, has a fat content of 1.5 per cent and a higher proportion of milk protein than normal milk. Johannes Schmid, Product Developer at Gmundner Molkerei: “The protein content in the milk is key to the texture of the steamed and frothed milk. Our frothing milk has a milk protein content of 3.9 grammes per 100 ml. When it is steamed, the frothed milk is created through the mixing of the milk proteins with air”. In light of the continuing popularity of imaginative coffee and cocoa creations, the Austrian company is convinced that with its milk specially developed for frothing, it will set a product trend.
http://www.thats-coffee.com/cms/en/index.php?option=com_content&task=view&id=589&Itemid=52

I however am not sure if that indeed is the only and natural feature in this special milk - if something chemical is also added as well. maybe not.

Risa