It is normal for milk powder to burst out with foam. Due to the surface tension and viscosity of the solution, more or less foam is generated when stirred or punched.
The essential reasons for the more foam produced by brewing milk powder are mainly as follows:
1, milk powder is rich in protein, such as fresh eggs stirred will also produce bubbles, the stronger the protein activity in milk powder, the easier it is to produce bubbles.
2, milk powder contains inorganic salts and acid ions, after stirring is also easy to produce bubbles, such as sodium ions, carbonate ions, sulfate ions, etc.,
3. In addition, the foam produced by milk powder preparation is related to many factors such as the temperature of the water, the texture, shape, smoothness, and the strength of stirring or vibration.
Slowly pour water along the wall of the bottle when brewing, and shake the bottle left and right with the force of your wrist (rather than shaking up and down after closing the cap) there will be relatively less foam. Put water first, then milk powder, and the water temperature should not be too high. Milk powder is brewed, if there are many bubbles, let it sit for a while to let the bubbles disappear naturally.
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