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Novel Insights into Milk Coffee Products: Component Interactions, Innovative Processing, and Healthier Product
Yi Li1,2, Dan Zhao2, Weili Li1
1Yunnan College of Modern Coffee Industry, Yunnan Agricultural University, Kunming 650201, China.
Abstract:
Milk coffee is a composite beverage in which interactions among dairy proteins, lipids, and coffee polyphenols govern flavor, texture, and stability. This review synthesizes recent research to guide formulation and processing, covering conventional Ultra-high temperature sterilization (UHT) and innovative routes including blending-after-sterilization (BAS), high-pressure homogenization (HPH), ultrasound/pulsed electric field (PEF)/cold plasma (CP), microencapsulation, and plant-based matrices. Key findings show that non-covalent protein-polyphenol complexes and interfacial partitioning at fat-globule membranes control volatile retention, astringency, droplet structure, and phenolic bioaccessibility; appropriate fat levels and HPH refine microstructure; BAS better preserves aroma; and matrix or decaffeination choices modulate antioxidant capacity. Guided by these insights, we propose a concise "process-activity-stability" framework linking parameters to functionality and shelf life to accelerate the development of high-quality, nutritious, enjoyable, and more sustainable milk coffee products.
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