November 10/Ede, Netherlands/Journal of Technology & Science -- According to a study from the Netherlands, "Milk foams can be either desirable, e.g. for cappuccino-style beverages, or undesirable, e.g. in the reconstitution of milk powders or infant formula."
"In this article, compositional and processing factors affecting the foaming properties of milk are reviewed," wrote T. Huppertz and colleagues.