The coffee lovers are familiar with the use of milk preparing coffee beverages. Milk’s ability to make perfectly stable foams makes it a favorite among professional coffee manufacturers and clients alike.
There are lots of elements found in milk which mostly contribute to the capability, and it’s these very same products which permit the production of several other daily products found in the market like dairy drinks, cheese, ice cream, and yogurt.
Milk fats and milk proteins have crucial significance when producing stable milk foams of appealing texture.
The Contents of a Cup of Milk
But before we dive into the advantages and disadvantages of adding milk to coffee, let’s explore briefly what a cup of milk entails.
1. Milk Fat
According to laboratory analysis, 4 to 5 percent of cow’s milk consists of fat. And not only fat but an intricate blend of various kinds of fats.
Milk-fat-globules that vary from 0.1 to 10 micrometers supply a membrane that provides protection into the milk fat out of oxidation or degradation by enzymes which create an off-flavor from the milk.
Triglycerides are surrounded by a membrane which includes phospholipids, protein plus glycerides, and collectively they shape the milk fat globule.
2. Milk Proteins
There are two types of proteins that can be found in milk, the casein and whey proteins. These proteins have been observed on the surface of milk fat globules following the homogenization of the milk.
The caseins signify ~80 percentage of the overall protein of those 3-4 percent of the protein from cow milk. The remaining portion consists of the amino proteins and tiny aggregates also known as human proteins.
Scientifically, it’s the milk proteins which unite with the coffee globules to contribute to the touch flavor which characterizes lattes and cappuccinos.
Along with also the flavor gets better when the coffee was warm in the first location.
3. Homogenized milk
Homogenization is utilized to decrease the amount of milk fat globules from forming a cream layer in addition to milk that normally happens during memory.
Milk creaming happens because of the reduced concentration of fat within the milk. Homogenization entails the passing of milk via a small valve in good pressure…
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