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Evaporated Milk as Related to Greenish Discoloration in Coffee

Division of Dairy Industry, University of California, Davis, California

ABSTRACT

The iron content of evaporated milk has been shown to increase rapidly after the cans have been opened, especially if they are only a fourth or less full. Upon the addition of evaporated milk to coffee, the iron in the milk reacts with the tannins or tannin-like substances in coffee to give or dark-greenish or greenish-black discoloration.

A minimum of 3 to 5 ppm. of iron in a mixture of coffee and evaporated milk is required to give a noticeable discoloration. Iron concentration and pH of the system are the primary factors determining discoloration intensity in such mixtures.

Storing evaporated milk in glass or porcelain after the can is opened offers a means of preventing the occurrence of dark-greenish discoloration when the milk is used in coffee.