Cravendale’s guide to milk

Do we understand enough about our milk? Internationally renowned barista, Paul Meikle-Janney takes Eat Out magazine on a journey of milk, how it is processed, and why and how it foams to make the perfect cup of coffee.

Cravendale milk teamed up with Paul to examine the performance of various milks. The research demonstrated that Cravendale milk performs better than standard milk when it comes to barista-quality coffee, giving the consistent foam needed for a good cup of coffee.

Unlike standard milk, Cravendale milk is filtered for purity, meaning it lasts longer.

Louise Barton, Cravendale's senior brand manager, commented: "It is very exciting to discover that there is a link between good coffee and filtered milk. We've always believed that Cravendale tastes purer than standard milk and delivers consistent froth for barista-quality coffee, so it was great to have the scientific proof behind it!."

The milk product is also delivered in opaque bottles that protect the milk from UV rays. Leaving milk in the light can affect the quality of the milk. The milk may develop a 'cardboardy' or metallic flavour. The light can cause a reaction with the protein where oxygen is added into the protein cell and riboflavin and amino acids are produced. This process is called Oxidation.

There are four different ranges of Cravendale milk:

Cravendale Skimmed: Ideal or those who want less fat. It comes in a lowly 0.01% fat. Available in 1 litre cartons and 2 litre bottles.

Cravendale Semi-skimmed: Provides just 1.7% fat. It's available in 500ml cartons, 1 litre cartons and 2 litre bottles.

Cravendale Whole: Perfect for those who like their milk creamy. This comes in 500ml cartons, 1 litre cartons and 2 litre bottles.

Cravendale Half Pint: This range is available in three varieties – pure filtered Semi-skimmed milk, milk and strawberry and milk and banana. All flavours are available in singles.

Processes of milk production

Pasteurisation – Is the process of heating the milk to destroy most of the bacteria. To do this the milk flows between metal plates or through pipes heated by hot water on the outside to a temperature of 72 degrees Celsius for 15-20 seconds. With the combination of high temperature and short time, the method reduces the micro-organisms to a much lower level. Milk undergoing this treatment usually has a 12 day life from production.

Pure Filtered – After the Cravendale milk and cream are separated the milk is passed through fine ceramic filters. The microscopic holes in the filters take out most of the bacteria and micro flora that can accelerate milks deterioration in the future.

The cream is not passed through the filters as the fat globules are too large. Both the milk and the cream are pasteurised before the cream is added back into the milk. The pure filter process extends the shelf life of the milk to 25 days.

Homogenised – This is where the fat is evenly distributed throughout the milk. It is why we don't get the cream on the top of the milk. The cream is pumped through a small hole breaking the fat globules into such small particles that are easily dispensed throughout the milk.

How to foam

There are two different types of proteins found in milk that causes it to foam. These are casein followed by lactoglubulin.

When foaming people are trapping air in the milk via the proteins wrapping around it, forming the bubbles surface. The air is introduced into the milk by creating a whipping motion in the same way we whip eggs for meringues. This motion is created by positioning the steam wand just under the surface of the milk, creating the wave like motion that causes the chirping sound. As well as adding air to create foam we are also heating the milk at the same time.

Step by step guide to perfect foaming

• Put fresh cold milk into the jug.
• Purge the steam wand.
• Position tip of the steam wand, just under the surface of the milk. Turn on the steam to full power. Listen for a high pitch chirping sound.
• If the wand is above the surface of the milk, you will hear a splattering bubbly sound. If the steam wand is too far underneath the surface of the milk then the sound goes silent and all you get is hot liquid.
• As the foam grows, slowly and steadily lower the jug, maintaining the tip just underneath the surface and the high pitched chirp.
• When the temperature reaches 40-45 degrees Celsius switch to texturing your milk.

Texturing

• Lower the steam wand a couple of centimetres under the surface of the milk, position it onto the side of the jug, and angle the jug slightly. This will cause a whirlpool effect in the jug, breaking down any bubbles.
• Turn the steam off when it reaches 60 degrees Celsius on the thermometer
• Give the base of the jug a firm tap on the counter, bursting any surface bubbles.
• After half a minute, swirl the jug around. The outer edges of the milk will quickly turn glossy.
• Give the milk a final spin before each time you pour, to stop the foam sticking to the side of the jug.
• Get the jug close to the cup with your espresso in it, and pour with a slight wriggle from side to side.  Pour off centre to retain a clean white foam centre.

Cravendale milk now makes up over 4% of milk bought in the UK and volume sales are growing at 24% year on year. Cravendale's brand value is now £111 million.

Sophia Zotis, Cravendale's customer activation manager, concluded: "With the trend for hot drinks becoming bigger, milk is becoming an increasingly important ingredient for coffee shop owners. Cravendale is keen to continue building the relationship between the brand and the barista community for years to come and wants to ensure the finest ingredients and up to date research are always readily available."