Scalded milk

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Scalded milk is milk that has been heated to 82 °C (180 °F).[1] At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins.

During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk.

Uses[edit]

However, latte art does not use scalded milk, as scalding destroys the microfoam texture; milk for latte art is heated to below the scalding point.

See also[edit]

External links[edit]

References[edit]

  1. ^ Rombauer, Irma and Marion Rombauer Becker. The Joy of Cooking. New York: Signet, 1973. ISBN 0-451-07166-2
  2. ^ Corriher, Shirley. CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed. New York: William Morrow Cookbooks, 1997. ISBN 978-0-688-10229-6