<p>Yes, heating milk does have a perceptible effect on its taste.</p>

<p>That slightly sweet richness we perceive in milk is largely due to <em>lactose.</em> Lactose is the "milk sugar" which is a <a href="http://en.wikipedia.org/wiki/Disaccharide" rel="nofollow">disaccharide</a> of glucose and galactose in solution in the milk. But lactose is also less soluble than sucrose (common table sugar) so it is perceived as <em>less sweet.</em></p>

<p>By increasing the temperature of the milk, you are increasing the solubility of the milk sugars which also increases its perceived sweetness. </p>

<p>If you were <em>steaming</em> the milk (common with lattes and cappuccinos), you would also be incorporating air to create a thicker, creamier consistency, which brings into play the fats and the proteins in the milk, all which play a part in the perceived richness of the beverage. </p>

CC BY-SA 3.0
2015-02-11T15:10:53.093Z
2015-02-12T21:19:09.567Z
2015-02-12T21:19:09.567Z
Robert Cartaino
<p>When I make coffee in a Cezve, I like to preheat milk. I have an impression that it affects taste beyond just not making the resulting drink colder. It seems that the resulting flavour is fuller-bodied.</p>

<p>Another thing, I like to pour coffee over milk, not the other way around.</p>

<p>And my question is, can there be something behind this, or is it just subjective delusions?</p>

<flavor><milk>
Does heating milk influence taste?
Ivan Kapitonov
# Does heating milk influence taste?

(Asked by: username_0 on 2015-02-11)

When I make coffee in a Cezve, I like to preheat milk. I have an impression that it affects taste beyond just not making the resulting drink colder. It seems that the resulting flavour is fuller-bodied.

Another thing, I like to pour coffee over milk, not the other way around.

And my question is, can there be something behind this, or is it just subjective delusions?

**Tags:** flavor, milk


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## 1 answers

### Answer by username_1 on 2015-02-11. Score: 8 | Accepted answer

Yes, heating milk does have a perceptible effect on its taste.

That slightly sweet richness we perceive in milk is largely due to *lactose.* Lactose is the "milk sugar" which is a [disaccharide](http://en.wikipedia.org/wiki/Disaccharide) of glucose and galactose in solution in the milk. But lactose is also less soluble than sucrose (common table sugar) so it is perceived as *less sweet.*

By increasing the temperature of the milk, you are increasing the solubility of the milk sugars which also increases its perceived sweetness.

If you were *steaming* the milk (common with lattes and cappuccinos), you would also be incorporating air to create a thicker, creamier consistency, which brings into play the fats and the proteins in the milk, all which play a part in the perceived richness of the beverage.


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