When you add milk to coffee, the proteins in the milk might help keep the healthy compounds in coffee from breaking down too quickly — but scientists weren’t sure exactly how this works.

Evidence from Studies

Supporting (1)

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Molecular mechanism of the interactions between coffee polyphenols and milk proteins

Computational/Algorithm Study

2025 Feb

This study found that coffee compounds stick better to milk proteins because of a specific amino acid called proline, which helps keep the coffee compounds stable — exactly what the claim said, but now we know why.

Contradicting (0)

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No contradicting evidence found

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Source Study

Molecular mechanism of the interactions between coffee polyphenols and milk proteins

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DOI: 10.1016/j.foodres.2024.115573

Similar Assertions

When coffee compounds meet milk proteins, the glow they produce gets stronger if the milk proteins have more of a specific building block called proline — so proline seems to help them stick together better.

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77%

When you add milk to your coffee, the protein in the milk (casein) latches onto the healthy compounds in coffee, making it harder for your body to absorb them—so you get 30% to 60% less of their benefit.

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74%