BeanScene

Proteins with purpose

If you regularly make soy coffees for your customers, you have probably noticed that soy milk is often harder to work with than dairy milk – it tends to curdle more in coffee, especially when steaming hot. With some coffees it behaves well, with some it doesn’t.

The delicate protein structures in milk are to blame for the curdling effect.

Proteins are long, folded chains of amino acids. Humans only use about 20 different amino acids, and they can be linked after one another in any order. Most proteins contain hundreds of them.

When we digest food, our stomach acids and enzymes break

You're reading a preview, sign up to read more.

More from BeanScene

BeanScene3 min read
Welcome to Southland
In 2009, Andre Selga and Nadia Moreira were running successful grocery and exporting businesses in their native Brazil. The pair had built a strong professional network and were exporting goods to Europe, the United States, and Africa. Everything qui
BeanScene3 min read
Cafetto Café Spotlight
4/49 Jetty Road, Brighton, South Australia, 5048 Open Monday to Friday: 7am to 2:30pm Saturday and Sunday: 8am to 3:30pm (08) 8298 3149 After more than a decade in hospitality, two-time Western Region Latte Art and Adelaide Breezey Masters Champion
BeanScene1 min readFood & Wine
Ziggy Varamulia Defends Asca Western Region Barista Championship Title
Ziggy Varamulia of Arlo by Mo has won the Australian Specialty Coffee Association (ASCA) 2020 Vitasoy Western Region Barista Championship for the second year running. Matt Goncalves of Merchant & Maker placed second and Lena Richrath of Five Senses C