Is it easier to froth full-fat milk? Is it better to use whole (full-fat) or semi/skimmed milk for a cappuccino, or does it make no difference (other than the taste)?

Will one type of milk be easier to froth?
The short answer is yes. The absence of the milk fats means that the foam will not &quot;coagulate&quot; as easily.

The proteins chains in milk are polar: one end of the chain is
hydrophilic (attracted to water), and the other is hydrophobic
(repelled by water). Because milk is mostly made up of water, as soon
as those proteins unfold, exposing their ends, the hydrophobic ends
immediately try to get as far away from that water as possible. If you
were to look at a single tiny bubble in a cup of foamed milk, you'd
see that the hydrophobic ends of the milk proteins are all pointed
inwards, towards the water-free interior of the bubble, while the
hydrophilic ends stay put in the aqueous environment the bubbles are
suspended in.
This structure helps keep the air bubbles intact for a long time after the steaming &gt; process, all the way into your cup (and into your happy, soon-to-be caffeinated mouth).

For a wonderful article on the topic see:
http://drinks.seriouseats.com/2013/12/milk-foam-what-is-microfoam-why-does-milk-foam-what-is-a-cappuccino-coffee.html