Kiwi With Milk Side Effects

Kiwi and dairy products like milk should not be mixed, as the enzyme actinidain in kiwi can cause the milk proteins to coagulate and curdle. The key points are:

• Kiwi contains an enzyme called actinidain that breaks down proteins, including the proteins in milk.

• When kiwi and milk are combined, the actinidain causes the milk proteins to coagulate and curdle, leading to an unpleasant texture and taste.

• This curdling effect makes kiwi-flavored dairy desserts like ice cream or crème brûlée difficult to make successfully. The kiwi will ruin the smooth, creamy texture.

• However, small amounts of kiwi as a garnish on top of dairy-based desserts like pavlova can work, as the kiwi is not fully incorporated into the dairy.

• In general, it's best to avoid mixing kiwi and dairy products, and instead enjoy kiwi on its own or in non-dairy dishes and drinks.

So in summary, the actinidain enzyme in kiwi interacts negatively with the proteins in milk, causing the milk to curdle and coagulate, which is why kiwi and dairy should not be combined.