9 March 2006 | By Wolfgang Hoffmann, Federal Research Centre for Nutrition and Food, Location Kiel, Katja Borcherding, G.C. Hahn & Co., Lübeck, Matthias Denker, Marijana Parat-Wilhelms, Andrea Luger and Hans Steinhart, Department of Food Chemistry, University of Hamburg, Germany
The popularity of milky coffee beverages is based on its energising effect and special flavour. This is particularly true with younger consumers, who reject traditional beverages with evaporated milk or coffee cream, and prefer products with relatively high amounts of milk as it softens the bitter coffee taste effectively. Numerous…