{"id":140,"date":"2017-11-06T00:00:00","date_gmt":"2017-11-05T23:00:00","guid":{"rendered":"https:\/\/www.kafone.eu\/cs\/2026\/04\/06\/kava-s-mlekem-zdravi\/"},"modified":"2026-08-26T22:37:57","modified_gmt":"2026-08-26T20:37:57","slug":"sprievodca-po-kave-s-mliekom","status":"publish","type":"post","link":"https:\/\/www.kafone.eu\/sk\/blog\/sprievodca-po-kave-s-mliekom\/","title":{"rendered":"K\u00e1va s mliekom: sprievodca chu\u0165ami, mliekom a pr\u00edpravou"},"content":{"rendered":"
\n
Zhrnutie<\/div>\n

K\u00e1va s mliekom je ob\u013e\u00faben\u00e1 varianta pr\u00edpravy a m\u00f4\u017ee by\u0165 pr\u00edjemnou s\u00fa\u010das\u0165ou pestr\u00e9ho jed\u00e1lni\u010dka. Mlieko dod\u00e1va n\u00e1poju bielkoviny a tuk a men\u00ed jeho chu\u0165 \u2013 mnoh\u00fdm \u013eu\u010fom sa zd\u00e1 jemnej\u0161ia. \u010ci a ako mlie\u010dne bielkoviny ovplyv\u0148uj\u00fa polyfenoly z k\u00e1vy, nie je z vedeck\u00e9ho h\u013eadiska jednozna\u010dne vyrie\u0161en\u00e9 a v\u00fdsledky \u0161t\u00fadi\u00ed sa l\u00ed\u0161ia. Pre osoby s nezn\u00e1\u0161anlivos\u0165ou lakt\u00f3zy s\u00fa alternat\u00edvou rastlinn\u00e9 n\u00e1poje, napr\u00edklad ovsen\u00fd alebo s\u00f3jov\u00fd.<\/p>\n<\/div>\n

Mili\u00f3ny \u013eud\u00ed po celom svete uprednost\u0148uj\u00fa \u0161\u00e1lku k\u00e1vy zjemnen\u00fa kvapkou alebo v\u00e4\u010d\u0161\u00edm mno\u017estvom mlieka. \u010ci u\u017e pijete rann\u00e9 cappuccino, alebo si do dom\u00e1cej filtrovanej k\u00e1vy prid\u00e1te trochu plnotu\u010dn\u00e9ho mlieka, mo\u017eno v\u00e1s niekedy napadlo, ako mlieko vlastne k\u00e1vu men\u00ed. Z h\u013eadiska chuti ide o v\u00fdrazn\u00fa zmenu \u2013 pre mnoh\u00fdch \u013eud\u00ed je k\u00e1va s mliekom chutnej\u0161ia a jemnej\u0161ia.<\/p>\n

Ako mlieko ovplyv\u0148uje polyfenoly v k\u00e1ve?<\/h2>\n

\u010cierna k\u00e1va obsahuje polyfenoly, najm\u00e4 chlorogenov\u00e9 kyseliny. To je jeden z d\u00f4vodov, pre\u010do je ob\u013e\u00faben\u00e1 medzi milovn\u00edkmi \u010distej k\u00e1vy.<\/p>\n

Vyn\u00e1ra sa ot\u00e1zka, \u010di sa bielkoviny obsiahnut\u00e9 v mlieku (kaze\u00edn) via\u017eu na tieto l\u00e1tky. Zistenia sa v\u0161ak l\u00ed\u0161ia: Niektor\u00e9 \u0161t\u00fadie nazna\u010duj\u00fa, \u017ee pridan\u00edm mlieka sa obsah polyfenolov podstatne nemen\u00ed, in\u00e9 \u0161t\u00fadie naopak zaznamen\u00e1vaj\u00fa rozdiel.<\/strong> Presn\u00fd rozsah sa dnes ned\u00e1 spo\u013eahlivo vy\u010d\u00edsli\u0165 a v\u00fdsledky sa l\u00ed\u0161ia v z\u00e1vislosti od \u0161t\u00fadi\u00ed aj podmienok. Ide teda sk\u00f4r o t\u00e9mu pre \u010fal\u0161\u00ed v\u00fdskum ne\u017e o jednozna\u010dne uzavret\u00fa ot\u00e1zku.<\/p>\n

\u010co m\u00f4\u017ee prinies\u0165 pitie k\u00e1vy s mliekom<\/h2>\n

Kombin\u00e1cia k\u00e1vy a mlieka m\u00e1 nieko\u013eko praktick\u00fdch v\u00fdhod:<\/p>\n

1. Pre mnoh\u00fdch \u013eud\u00ed pr\u00edjemnej\u0161ia chu\u0165<\/h3>\n

Mlieko n\u00e1poj zjem\u0148uje a zriedi, tak\u017ee mnoh\u00ed \u013eudia vn\u00edmaj\u00fa k\u00e1vu s mliekom ako pr\u00edjemnej\u0161iu ne\u017e \u010dist\u00e9 espresso. Ide v\u0161ak o individu\u00e1lnu chu\u0165ov\u00fa preferenciu. Ak v\u00e1s po k\u00e1ve pravidelne tr\u00e1pi p\u00e1lenie z\u00e1hy alebo bolesti brucha, pora\u010fte sa s lek\u00e1rom.<\/p>\n

2. Obsahuje viac \u017eiv\u00edn aj kal\u00f3ri\u00ed<\/h3>\n

Mlieko (najm\u00e4 to s vy\u0161\u0161\u00edm obsahom tuku a bielkov\u00edn) dod\u00e1va n\u00e1poju \u017eiviny. Dobre napenen\u00e9 cappuccino preto obsahuje viac \u017eiv\u00edn aj kal\u00f3ri\u00ed ako \u010dist\u00e9 espresso. Vy\u0161\u0161\u00ed obsah kal\u00f3ri\u00ed je dobr\u00e9 zapo\u010d\u00edta\u0165 do denn\u00e9ho pr\u00edjmu.<\/p>\n

3. Pln\u0161\u00ed, jemnej\u0161\u00ed n\u00e1poj<\/h3>\n

Pridan\u00edm v\u00e4\u010d\u0161ieho mno\u017estva mlieka vznikne n\u00e1poj s v\u00e4\u010d\u0161\u00edm objemom a menej v\u00fdraznou chu\u0165ou k\u00e1vy. Pre mnoh\u00fdch \u013eud\u00ed je to pr\u00edjemn\u00fd sp\u00f4sob, ako si k\u00e1vu vychutn\u00e1va\u0165 dlh\u0161ie.<\/p>\n

Kedy m\u00f4\u017ee by\u0165 mlieko v k\u00e1ve probl\u00e9mom?<\/h2>\n

Naj\u010dastej\u0161\u00edm probl\u00e9mom pri pit\u00ed k\u00e1vy s mliekom je nezn\u00e1\u0161anlivos\u0165 lakt\u00f3zy<\/strong>. Schopnos\u0165 tr\u00e1vi\u0165 mlie\u010dny cukor (lakt\u00f3zu) sa u \u010dasti dospel\u00fdch s vekom zni\u017euje. Odhady v\u00fdskytu sa v z\u00e1vislosti od regi\u00f3nu a pou\u017eitej metodiky v\u00fdrazne l\u00ed\u0161ia \u2013 v strednej a v\u00fdchodnej Eur\u00f3pe sa be\u017ene uv\u00e1dzaj\u00fa hodnoty v desiatkach percent.<\/p>\n

Ak sa po vypit\u00ed cappuccina opakovane c\u00edtite naf\u00faknut\u00ed, m\u00e1te nad\u00favanie alebo v\u00e1s bol\u00ed brucho, m\u00f4\u017ee za t\u00fdm st\u00e1\u0165 pr\u00e1ve zn\u00ed\u017een\u00e1 schopnos\u0165 tr\u00e1vi\u0165 kravsk\u00e9 mlieko. Pom\u00f4c\u0165 m\u00f4\u017ee prechod na bezlakt\u00f3zov\u00e9 alebo rastlinn\u00e9 mlieko; ak probl\u00e9my pretrv\u00e1vaj\u00fa, pora\u010fte sa s lek\u00e1rom.<\/p>\n

Ak\u00e9 rastlinn\u00e9 mlieko si vybra\u0165?<\/h2>\n

Ak z ak\u00e9hoko\u013evek d\u00f4vodu nepijete kravsk\u00e9 mlieko, na trhu je k dispoz\u00edcii cel\u00fd rad alternat\u00edv. Tu je ich porovnanie z h\u013eadiska pou\u017eitia do k\u00e1vy. Kalorick\u00e9 hodnoty s\u00fa iba orienta\u010dn\u00e9 rozp\u00e4tia \u2013 konkr\u00e9tne \u010d\u00edslo v\u017edy n\u00e1jdete na obale dan\u00e9ho v\u00fdrobku a v\u00fdrazne sa l\u00ed\u0161ia pod\u013ea zna\u010dky a pod\u013ea toho, \u010di ide o nesladen\u00fa alebo baristick\u00fa (ochuten\u00fa) verziu.<\/p>\n

\n\n\n\n\n\n\n\n\n
Druh mlieka<\/th>\nVlastnosti k\u00e1vy<\/th>\nKal\u00f3rie (orienta\u010dne)<\/th>\n<\/tr>\n<\/thead>\n
Ovsen\u00e9 mlieko<\/strong><\/td>\nOb\u013e\u00faben\u00e1 vo\u013eba v kaviar\u0148ach (napr. baristick\u00e9 verzie). Dobre sa \u0161\u013eah\u00e1 a m\u00e1 neutr\u00e1lnu, jemne sladk\u00fa chu\u0165, ktor\u00e1 neprebije chu\u0165 k\u00e1vy.<\/td>\ncca 40\u201360 kcal \/ 100 ml<\/td>\n<\/tr>\n
S\u00f3jov\u00e9 mlieko<\/strong><\/td>\nObsahuje dostatok bielkov\u00edn na vytvorenie hust\u00e9ho jemn\u00e9ho peny. M\u00f4\u017ee v\u0161ak ma\u0165 jemn\u00fa \u201estrukovinov\u00fa\u201c dochu\u0165 a vo ve\u013emi kysl\u00fdch k\u00e1vach sa m\u00f4\u017ee zrazi\u0165.<\/td>\ncca 30\u201345 kcal \/ 100 ml<\/td>\n<\/tr>\n
Mand\u013eov\u00e9 mlieko<\/strong><\/td>\nJe ob\u013e\u00faben\u00fd najm\u00e4 kv\u00f4li zvy\u010dajne ni\u017e\u0161iemu obsahu kal\u00f3ri\u00ed. \u0164a\u017e\u0161ie sa z neho vy\u0161\u013eah\u00e1 hust\u00e1 pena a m\u00e1 v\u00fdraznej\u0161iu orechov\u00fa chu\u0165.<\/td>\ncca 15\u201340 kcal \/ 100 ml (pod\u013ea typu)<\/td>\n<\/tr>\n
Kokosov\u00e9 mlieko<\/strong><\/td>\nDod\u00e1 k\u00e1ve v\u00fdraznej\u0161iu kokosov\u00fa v\u00f4\u0148u. Je sk\u00f4r riedka a \u0165a\u017e\u0161ie sa \u0161\u013eah\u00e1.<\/td>\ncca 15\u201330 kcal \/ 100 ml<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Tip od baristu na z\u00e1ver:<\/strong> Nech u\u017e pou\u017e\u00edvate kravsk\u00e9 alebo rastlinn\u00e9 mlieko, pam\u00e4tajte, \u017ee pri \u0161\u013eahan\u00ed by jeho teplota nemala prekro\u010di\u0165 pribli\u017ene 65 \u00b0C. Ak mlieko prehrejete, strat\u00ed svoju prirodzen\u00fa sladkos\u0165 a k\u00e1va potom \u013eahko chut\u00ed horko a\u017e sp\u00e1lene.<\/p>","protected":false},"excerpt":{"rendered":"

Shrnut\u00ed K\u00e1va s ml\u00e9kem je obl\u00edben\u00e1 varianta p\u0159\u00edpravy a m\u016f\u017ee b\u00fdt p\u0159\u00edjemnou sou\u010d\u00e1st\u00ed pestr\u00e9ho j\u00eddeln\u00ed\u010dku. Ml\u00e9ko dod\u00e1v\u00e1 n\u00e1poji b\u00edlkoviny a […]<\/p>\n","protected":false},"author":1,"featured_media":139,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[19],"tags":[],"class_list":["post-140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kava-a-kofein"],"_links":{"self":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/comments?post=140"}],"version-history":[{"count":2,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/140\/revisions"}],"predecessor-version":[{"id":660,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/posts\/140\/revisions\/660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media\/139"}],"wp:attachment":[{"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/media?parent=140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/categories?post=140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kafone.eu\/sk\/wp-json\/wp\/v2\/tags?post=140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}