Milk is a natural beverage and is considered one of the most complete and highly nutritious foods. In many countries the majority of coffee consumed is enjoyed with the addition of dairy milk. Silvia Vincenzetti Ph.D., Associate Professor in the School of Biosciences and Veterinary Medicine at the University of Camerino gives us an introduction to the chemistry of milk and its nutritional value. It is these chemical properties that allow milk to create stable foams with the addition of air. They also pair with the sensory properties of coffee to balance sweetness, acidity, and bitterness providing a flavour balance that is more palatable for people who are sensitive to bitter and acidic foods or prefer a sweeter cup of coffee.
Silvia Vincenzetti Ph.D
Milk is a key ingredient in coffeeshops worldwide. The smooth and shiny foam makes espresso\-based milk beverages so attractive for customers. The pairing of silky milk with coffee has helped popularise coffee globally. Let’s have a closer look at milk chemical composition and all changes that occur with heating and foaming.
Drinking coffee is a practice spread worldwide irrespective of race, age, and social extraction, and this makes coffee the leading commodity in the fair trade movement. For most people however, computational modelling, or coffee\-in\-silico is the furthest thing from their mind when sipping on their first coffee of the day. Dr Giacomini's research into mathematical modelling of extractions shows us that maths can be used to gain a better understanding of the coffee in our cups.
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