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
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.
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.
(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.

Just throwing it out there for discussion.

) I think there was one person in the school who was not allowed milk. Now it's common.
Comment