English to French Other Cooking / Culinary barista

A lot of people think it is quite easy to stretch milk, just put in the steam wand and let it do its job...When you put your steam wand into a milk jug there are various stages you have to be aware of...You have to manage all the states before it gets to 60 – 70 degrees Celsius because this is when milk can start to boil, the natural sugars in the milk start to burn, and some of the protein structures in the milk change.
Majority of protein found in milk (70 -80%) is casein and casein does not coagulate as a result of heat like some other proteins. This means when stretching your milk it will not curdle so if you see lumps or curds in your milk it is not because of your heating, but more often then not it is because your milk is in bad shape. Use only ice cold milk. What I mean by that is milk which is straight out of the fridge. The colder the milk the longer you have to stretch, which means it makes it easier to get everything right.