Scalded milk

Scalded milk

Scalded milk is milk that has been cooked, either deliberately or accidentally, to 82°C/180°F. At this temperature, bacteria and enzymes in the milk are destroyed. Since most milk sold today is pasteurized, which accomplishes both of these goals, milk is typically scalded simply to increase its temperature.

Uses

Scalded milk is called for in the original recipes for béchamel sauce, to prevent the sauce from thickening excessively. Since these early recipes predate pasteurization, this was a necessary step. However, scalding accomplishes certain other tasks. Scalding milk used for baked bread results in a more tender loaf. Scalding milk for yogurt makes the proteins unfold. The acid produced during the yogurt development causes the protein to refold, and these results in less whey separation, and a firmer yogurt.
Café au lait, baked milk, and ryazhenka also use scalded milk.

References

* [http://www.ochef.com/586.htm About scalded and scorched milk]

See also

* Baked milk
* Condensed milk
* Evaporated milk
* Powdered milk


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