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'<p>
牛奶是由蛋白質，脂肪和糖份所組成的。蛋白質是發泡的媒介，當空氣被打入牛奶裏面時，蛋白質會在空氣周圍形成一個薄膜，將空氣包裹住形成氣泡。脂肪會抑制並且破壞發泡的過程，雖然跟脫脂牛奶比較起來，全脂牛奶會產生比較柔軟的泡沫，跟沒有經過強化的牛奶比較起來，有經過強化(將蛋白質重新加入牛奶裏面)的牛奶，會比較容易起泡，然後膨脹的體積也會比較大，這就是爲什麼低脂牛奶再添加蛋白質後，會因爲有大量的蛋白質和較少的脂肪，而在起泡後，有着更大的體積。</p>
<p style="text-align: center; ">
<img alt="" src="/uploads/allimg/141231/3-141231152Z33T.jpg" style="width: 400px; height: 330px; " /></p>
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