Why does milk turn into butter when frothed?
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Fat microbubbles fuse with each other
From a physical point of view, milk is an emulsion - a suspension in water of the smallest bubbles of milk fat, surrounded by a thin layer of surfactants.
Whipping or even vibration helps these bubbles coalesce into large droplets. Drops float to the surface and form butter - a substance consisting of fat mixed with water, proteins and other substances.
