Summary
This study investigates how milk matrix composition modulates the structure and sensory properties of coffee-milk beverages through physicochemical and tribological analysis. Milk addition induced structural reorganisation characterised by increased viscosity and particle aggregation, with coffee components interacting with milk proteins via hydrogen bonding and π–π stacking. The findings suggest that fat content is critical in controlling aggregate formation and friction dynamics, offering potential strategies for optimising mouthfeel in reduced-fat coffee-milk formulations.
Regional applicability
The study employs standardised laboratory methods and does not specify a geographic context, making the molecular and physicochemical findings broadly applicable to milk and coffee product development in the United Kingdom and globally. Direct sensory panel applicability may depend on UK consumer preferences for coffee-milk beverages.
Key measures
pH, lightness, viscosity, particle size, fluorescence, FTIR spectral analysis, friction coefficients (tribological properties), sensory perception, molecular docking interactions
Outcomes reported
The study evaluated physicochemical, tribological, and sensory properties of coffee-milk systems prepared with different milk types (ultra-high-temperature and pasteurised whole or skim milk). Measurements included pH, viscosity, particle size, friction coefficients, and sensory perception of mouthfeel.
Topic tags
Dig deeper with Pulse AI.
Ask about this record, its theme or its relevance to UK farming and policy. Pulse AI uses selected catalogue evidence and cites the sources it draws on.