To increase foam in cappuccinos and lattes, use whole milk, add milk protein additives like skim milk powder, use cold and fresh milk, consider sweeteners, choose frothing-friendly non-dairy milk alternatives, use proper frothing technique and steam wand angle, stop frothing at the desired temperature, and practice for better results.

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To increase the foam in milk for cappuccinos and lattes, consider adding various additives. Sugar, cream, milk powder, gelatin, and xanthan gum can help stabilize the foam by increasing surface tension of the milk. Sugar stabilizes the foam by increasing surface tension, while cream provides a richer, creamier texture. Milk powder, containing proteins and proteins, stabilizes the foam and creates a thicker texture. Gelatin, a natural thickener, also helps stabilize the foam and creates a thicker texture. Xanthan gum, a natural thickener, can also increase foam production and create a thicker texture. It is crucial to note that using additives to increase foam production may alter the taste and texture of the final product. Experiment with small amounts to find the right balance of foam and flavor for your taste preferences.