Alternative milk became the mainstream, becoming so popular that some of the influential Wellness Tiktok turned against them (because this is how the economics of clicks works). This revival is largely due to cafes and cafes that led the charge and brought greater visibility in things like oat milk. Once Alt Milks came with a load, but now most of the cafes got rid of the bonus, some even decide to serve Alt milk as a standard option.
But how do alternative milk, especially nuts based on nuts, form coffee milk in coffee? This question asked in the last article published in the Nature Journal, and the answer is: depends.
In the study, researchers from the Department of Science and Biotechnology at the University of Seoul tried to examine the physicochemical properties, as well as coffee attributes with milk -based milk. To this end, scientists used the selection of nut -based milk, eight in total, they made both baked and unexpected almonds, hazelnuts, cashew nuts and walnuts, which were then added to espresso made with Arabica coffee.
Each drink would then be analyzed in terms of physicochemical properties, including the “volatile content of the compound, the content of fatty acids, antioxidant activity, color, brown indicator, viscosity and particle size”, as well as sensory drink attributes – is it good or not? – to compare with Elekspresso and the influx of cow’s milk.
Comparing the levels of polyphenols, a naturally associated relationship with a wide range of health benefits, they found that only nut milk, both baked and unbreakable, had higher levels than cow’s milk, with baked kidney and baked hazelnut, which are on par with cow’s milk.
But during the assessment of the content of fatty acids, it was found that commercial cow’s milk was much higher in saturated fats (less good), while nut milk was higher in unsaturated fats. In general, coffee with nut milk was both higher in antioxidants and unsaturated fatty acid, especially milk -based nut.
When it comes to sensory assessment, cow’s milk won. 17 trained panels evaluated various combinations of coffee and milk, and they assessed coffee with cow’s milk as the most sweets, and coffee coffee is in second place. Milków nuts turned out to be more bitter than cow’s milk, and in terms of general consistency cow’s milk was preferred than all nut milk.
In general, the article states that although coffee with nut milk has more vigorous real estate, coffee with cow’s milk is still preferred on a sensory basis. Of course, things like the taste are a bit more subjective, so if you prefer the taste of nut milk over cow’s milk – or you have problems digesting it – then all arrangements are good news.
