Scalded milk

Scalded milkisdairymilkthat has been heated to 83 °C (181 °F).At this temperature,bacteriaare killed,enzymesin the milk are destroyed, and many of the proteins aredenatured.Since most milk sold today ispasteurized,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, amilk watcher(acooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk.

Uses

Béchamel sauce

Scalded milk is called for in the original recipes forBéchamel sauce,as adding hot liquid, including milk, to a roux was thought less likely to make a lumpy sauce or one tasting of raw flour.

Bread

Scalded and cooled milk is used inbreadand other yeast doughs, aspasteurizationdoes not kill all bacteria, and with the wild yeasts that may also be present, these can alter the texture and flavor. Recipes old enough to have been based on hand-milked, slowly cooled, unpasteurized milk specify scalded milk with much more justification, and modern cookbooks tend to maintain the tradition. In addition, scalding milk improves the rise due to inhibition of bread rise by certain undenatured milk proteins.

Yogurt

Scalded milk is used inyogurtto make theproteins unfold,and to make sure that all organisms that could outcompete the yogurt culture's bacteria are killed. In traditional yogurt making, as done in the Eastern Mediterranean and Near East, the milk is often heated in flat pans until reduced to about half. Whatever the effect of scalding on milk protein may be, it is mainly this concentrating that reduces whey separation. Modern commercial processors use dried or concentrated milk or vegetable gums and gelatins such aspectin,carrageenan,oragar( "vegetable gelatin" ) to prevent whey separation in yogurt.

Other uses

• Café au laitandbaked milkuse scalded milk,ryazhenkausesbaked milk.
• Scalded and cooled milk is used in many recipes for raised doughnuts, probably for the same reason it is so often specified in bread recipes.

However,latte artdoesnotuse scalded milk, as scalding destroys themicrofoamtexture; milk for latte art is heated to below the scalding point.

See also

• Baked milk
• Condensed milk
• Eisbock milk
• Evaporated milk
• Powdered milk
• Clotted cream
• Warm milk

External links

• About scalded and scorched milk