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Does steaming milk negatively affect the nutritional value of milk?

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  • Does steaming milk negatively affect the nutritional value of milk?

    This is something I'm hoping that people can provide references for rather than just giving opinions.

    I'm a big fan of milk; it's good for you. Part of the reason is because the proteins contained in milk are "complete" (easy enough to find reliable info on compete proteins and incomplete proteins).

    As someone who drinks ~6 lattes a day I'm pretty interested in whether the daily half-litre-or-so of milk I'm consuming is still nutritionally beneficial after it's been turned in to smooth foamy deliciousness.

    From CoffeeGeek

    “Foam formation is mainly based on the effect that in the boundary layers of the phases, liquid and air molecules are enriched due to a boundary layer activity and therefore stabilize the boundary layers.”
    (Milk and Diary Product Technology, Spreer & Dekker, 1998)

    ...

    When you are steaming milk you are incorporating air into the milk. Proteins are important because they are adsorbed (defined as the adhesion in an extremely thin layer of molecules to the surfaces of solid bodies or liquids with which they are in contact, so don't email me saying I had a typo, and should have spelled it absorbed) by the thin film surrounding an air bubble giving stability to the entrapped air.
    From what I'm reading, there's not actual chemical reaction taking place to alter the molecules, they're just being rearranged... but how about if you overheat the milk? What then?

    Just throwing it out there for discussion.

  • #2
    Don't (most?) proteins denature at circa 41°C?
    Egg white is an easy example to picture.
    So you would surely be changing the proteins by steaming the milk to 60ish°C.

    Some proteins can return to their previous form once denaturing source is removed, some can;t (egg white). Not sure about milk proteins.

    No references.

    Comment


    • #3
      I found this one from 1997 in a quick search:

      "Effect of heat treatment on the nutritional quality of milk proteins" (Maria Efigênia, B. Povoa, Tasso Moraes-Santos)
      Abstract:
      Milk, a food of high nutritional value, could have its quality reduced by an intense heat treatment, such as domestic boiling. The goal of the present work was to verify the alteration in nutritional quality of milk proteins submitted to heat treatments through biological tests of the food efficiency ratio, protein efficiency ratio, digestibility and in vitro liver protein synthesis. Pasteurization, domestic boiling of pasteurized milk and an Ultra High Temperature process were used as heat treatments. Weanling Holtzman male rats were used for biological determination and it was found that the treatments did not affect the biological value of milk proteins, except for liver protein synthesis when rats were fed a diet based on boiled pasteurized milk. Considering the great advantage of heat for reducing microbiological contamination, there is no reason to discourage the usual domestic heat treatment used in Brazil.

      Edit: There was a slightly lower weight gain in the rats fed UHT milk (heated to 135'C+) and pasteurised then boiled milk (as is domestic practice in Brasil) than raw and just pasteurised (72'C) milk.
      Last edited by dski; 2 May 2013, 01:19 PM. Reason: more detail

      Comment


      • #4
        So for most of us, we are already using milk that has been heated briefly up to 72 degrees C already anyway. I guess the elimination of bacteria has been generally deemed more important than any slight loss of nutritional value. I know that is a bit of a politically charged subject involving the cow to human production chain.

        But does a second heating in making a cup of coffee effect nutrition, probably not much it would seem.

        Comment


        • #5
          The ugly truth about cows milk that the dairy industry has hidden for far to long is that although milk is full of nutrients most of us lowly humans can not absorb those said nutrients in fact the EU now recommend that parents avoid feeding dairy to children many this is because milk and dairy are mucounogenic and line the digestive system with mucous inhibiting the absorption of nutrients in anything consumed with the dairy. The best advice is treat dairy like you would any other junk food and consume in moderation.

          Comment


          • #6
            Originally posted by alexander View Post
            The ugly truth about cows milk that the dairy industry has hidden for far to long is that although milk is full of nutrients most of us lowly humans can not absorb those said nutrients in fact the EU now recommend that parents avoid feeding dairy to children many this is because milk and dairy are mucounogenic and line the digestive system with mucous inhibiting the absorption of nutrients in anything consumed with the dairy. The best advice is treat dairy like you would any other junk food and consume in moderation.
            Lets see some credible scientific references to back your claims up Alexander.

            Comment


            • #7
              Yeah, if that's the case I'm one of the walking dead…….. ;-)

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              • #8
                Sorry I cant quote the scientific evidence but My father is a Chiropractor and has been for 30+ years and has done countless professional courses on health and nutrition and how chiropractors can have a positive influence on patient health. and he drilled in to me the warnings that PHD qualified presenters taught him. I believe that this information that I posted is also common knowledge in the wellness and nutrition circles.

                Comment


                • #9
                  Originally posted by alexander View Post
                  Sorry I cant quote the scientific evidence but My father is a Chiropractor and has been for 30+ years and has done countless professional courses on health and nutrition and how chiropractors can have a positive influence on patient health. and he drilled in to me the warnings that PHD qualified presenters taught him. I believe that this information that I posted is also common knowledge in the wellness and nutrition circles.
                  Sorry Alexander, I'm less than convinced.

                  Comment


                  • #10
                    Hi here are some links that support my argument why Cow dairy intake should be limited. Happy reading

                    Dairy: 6 Reasons You Should Avoid It at all Costs - Dr. Mark Hyman

                    NutritionMD.org :: Understanding the Problems with Dairy Products

                    Dangers Of Milk And Dairy Products - The Facts

                    PS. Yes I do enjoy a small amount of Cow Dairy (the Colombian I have at the moment just tastes better with full fat A2 milk) but I do see Cows Dairy as Junk Food/Drink and consume accordingly.

                    Comment


                    • #11
                      Originally posted by alexander View Post
                      Hi here are some links that support my argument why Cow dairy intake should be limited. Happy reading

                      Dairy: 6 Reasons You Should Avoid It at all Costs - Dr. Mark Hyman

                      NutritionMD.org :: Understanding the Problems with Dairy Products

                      Dangers Of Milk And Dairy Products - The Facts

                      PS. Yes I do enjoy a small amount of Cow Dairy (the Colombian I have at the moment just tastes better with full fat A2 milk) but I do see Cows Dairy as Junk Food/Drink and consume accordingly.
                      Hmmm, checked out the link to Hyman, then Googled him and came up with this The Wood Engineer: Mark Hyman M.D. QUACK!! branding him a quack, why am I not surprised.
                      Don't think I'll bother with the other links.
                      As far as you seeing dairy products as junk food, that's your opinion and your entitled to it, fortunately most of us have a different view.

                      Comment


                      • #12
                        Good Grief, here we go again... More Froth and Bubbles....
                        Two words.... Taken In 'Moderation' and 'Balance'

                        Yeah, alright 5 words- you got me.... Good Grief!

                        Of all the worlds ills and poisons- pollution, climate change, smoking, alcohol, dammit salt and sugar... Milk? Please let's keep perspective here- this is a coffee forum YMMV

                        Comment


                        • #13
                          Originally posted by alexander View Post
                          Sorry I cant quote the scientific evidence but My father is a Chiropractor and has been for 30+ years and has done countless professional courses on health and nutrition and how chiropractors can have a positive influence on patient health. and he drilled in to me the warnings that PHD qualified presenters taught him. I believe that this information that I posted is also common knowledge in the wellness and nutrition circles.
                          'wellness and nutrition circles' make my alarm bells go off. sorry, but I'd like to see some products of good evidenced based medicine, the same medicine thats brought about the quality of living we all enjoy now. I work and study in that same field and its things labelled 'wellness' that seem to do more harm than good to many patients i've come across - things like homeopathic vaccinations and the like. you're more than welcome to have your own opinion, but please dont speak of the 'research' like it's the be all and end all of what we should follow.
                          also i'd look up the origins of chiropractic 'medicine' before i base claims on the profession. i hate to be of any offence but it is frustrating to see that not all schools of chiropractic medicine have subscribed to evidenced based practice - which all other health professions do.

                          Yes, milk does have good nutritional value but most of us (especially Asians) have not adapted to milk as an important source of nutrition. cow's milk is meant for cows, and some of us have problems adapting to the sugars in cows milk (lactose intolerance) but essentially milk has not shown to harmful, unless you're taking nothing else but cows milk... which is why ol grumpy is bang on. to top it off, food regulation authorities have made milk that much better by fortifying them with various micro nutrients lacking in our diets cos we're lazy

                          everything in moderation. also we've completely side-tracked from the question in the OP. =p

                          the denaturing of proteins doesnt affect nutritional protein-intake value by very much. our digestive tracts break them down into the amino acids they're made of anyway. the same would then go for irreversibly changing the protein structure (bond breaking to make amino acids or denaturing into a different structure). i dont remember at what temperature the amino acid molecules break down into the atoms they're made of but i'd safely assume that would be way past the boiling point of the milk anyway. the lack of protein structure would presumably lead to the lack of foam. just like soap with long non-polar chains creating the bubbles, id assume textured milk would require the same thing for its foam... or rather different structures lead to different types of foam...
                          it probably tastes different because the altered protein structures just do.

                          im not sure where you've gotten that cows milk proteins are especially good for us due to their quaternary/tertiary structures, but will look into it when i do have the time.

                          my 2 cents

                          Comment


                          • #14
                            Originally posted by alexander View Post
                            Sorry I cant quote the scientific evidence but My father is a Chiropractor
                            Stopped reading right about here.

                            FWIW I started drinking a substantial amount of milk a little while ago because I need easy calories/protein and have put on a substantial amount of weight (relative to the amount of time I've been consuming it).

                            That muscle/fat didn't come from nowhere, guess that makes me a God for being able to utilise the nutrition within. Someone should probably tell bodybuilders to stop using whey too I suppose.

                            I'd love to hear an explanation of how this mucogenic thing works, too.

                            Originally posted by Yelta View Post
                            Don't think I'll bother with the other links.
                            You're really missing out...

                            LEADING CAUSES OF DEATH IN AMERICA

                            Rank Total Description

                            1 724,859 Heart Disease (think fats/cholesterol: meat/dairy)
                            2 541,532 Malignant Neoplasms (cancer: think toxins/milk/dairy)
                            2a 250,000 Medical system (drugs/etc. think ignorance/incompetence)
                            3 158,448 Cerebro-vascular (think meat milk and dairy)
                            4 112,584 Bronchitis Emphysema Asthma (think toxins/milk/dairy)
                            5 97,835 Unintentional Injuries and Adverse Effects
                            6 91,871 Pneumonia & Influenza (think weak immune systems and
                            mucus)
                            7 64,751 Diabetes (think milk/dairy)
                            7a 40,000+ Highway slaughter (men, women and children)
                            8 30,575 Suicide (think behavioral problems)
                            9 26,182 Nephritis (Bright's disease: inflammation of the
                            kidneys)
                            10 25,192 Liver Disease (think alcohol and other toxins)

                            Comment


                            • #15
                              The Health industry might not be a good one to use as a comparison of 'evidence based' methodology and provision. There are many, many drugs and practices that are done for profit margins rather than results and it ain't getting any better. SSRI's are one entire class of drugs being commonly prescribed in spite of the evidence the side effects and social results are much worse than the reasons they are prescribed. For those interested in scaring yourself, check out Index to SSRI Stories

                              And I have met a number of chiros who I think should be barred from practice but I have also met some who go close to the 'miracle worker' classification - do we condemn all Doctors because Dr Death killed a few people?

                              As for milk, I haven't really liked it much since they stopped allowing local farmers to make it available to people who took containers to the farm. And homogenising didn't improve matters for me, but the final straw was the plastic containers and the taste they give to the milk. To me, what they do to milk kills it - the enzymes for example that used to come along with a glass of milk get destroyed in the processing so it is now just dead calcium liquid.

                              I find it interesting to look at the vast increase in lactose intolerance and the milk that is triggering it. I come from a generation where milk was provided every morning at school as well as delivered to the home, and I was a milk monitor at Primary school - (I was big enough to carry the crates ) I think there was one person in the school who was not allowed milk. Now it's common.

                              I don't think the extra heat treatment affects the milk very much at all, unless as noted above it reaches the breakdown point, although I might feel differently if I had access to real milk to compare the before and after.

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