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The Feathering of Evaporated Milk in Hot Coffee

Research Laboratories, National Dairy Products Corporation Baltimore, Maryland

ABSTRACT

Feathering of evaporated milk in hot coffee is promoted by:(a) Characteristics of the milk, especially the salt balance; (b) coffee which is concentrated; (c) prolonged extraction of the coffee grounds; (d) the use of small quantities of milk in the coffee; (e) the slow, rather than fast, addition of milk to the coffee.

An imperical feathering test was developed.

Examination of 52 cans of commercial evaporated milk indicated that feathering in hot coffee is not a common defect of the product now offered to the public.