<p>Understanding the properties of milk foam is crucial in various industries, from crafting perfect cappuccinos to reconstituting milk powders and infant formulas. The formation of foams relies on the surface activity and film-forming capabilities of particular protein components, which may exist in relatively low concentrations. The creation of milk foam is contingent upon the proteins' capacity to swiftly generate a cohesive interfacial coating of liquid that can effectively capture and retain air. The milk foam formation can be either desired, such as in the preparation of cappuccino-style beverages, or unpleasant, such as in the reconstitution of milk powders or infant formulae. This article provides a comprehensive discussion of the compositional and processing parameters that influence the foaming qualities of milk. Key limitations of previous research on milk foams include a low emphasis on milk foam production, the latest developments in the area. This article explored the recent advancements such as the latest techniques used in producing milk foam and its impact on foaming along with the key challenges including resources, technologies and also summarized the future insights. Foaming of milk is influenced by various factors such as protein content, pH, casein to whey ratio and heat treatments that impact the structure and interactions of milk proteins crucial for foamability and foam stability. A thorough grasp of these factors may enable precise control of the milk foaming process.</p> Graphical abstract <p></p>