Scalded milk is dairymilk that has been heated to 83 °C (181 °F).[1] At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured.[2] 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.[3]
During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk.[4]
Scalded milk is called for in the original recipes for Béchamel 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.[5]
BreadEdit
Scalded and cooled milk is used in bread and other yeast doughs, as pasteurization does 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.[6]
YogurtEdit
Scalded milk is used in yogurt to make the proteins unfold,[7] 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 as pectin, carrageenan, or agar ("vegetable gelatin") to prevent whey separation in yogurt.
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 art does not use scalded milk, as scalding destroys the microfoam texture; milk for latte art is heated to below the scalding point.[10]
^Corriher, Shirley. CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed. New York: William Morrow Cookbooks, 1997. ISBN978-0-688-10229-6
^"Technique of the Week: Scalding". welike2cook.com. Retrieved 2023-06-22.
^"What is Cafe au Lait? How Do You Make it?". One Great Coffee. 2022-03-23. Retrieved 2023-06-22.
scalded, milk, dairy, milk, that, been, heated, this, temperature, bacteria, killed, enzymes, milk, destroyed, many, proteins, denatured, since, most, milk, sold, today, pasteurized, which, accomplishes, first, goals, milk, typically, scalded, increase, temper. Scalded milk is dairy milk that has been heated to 83 C 181 F 1 At this temperature bacteria are killed enzymes in the milk are destroyed and many of the proteins are denatured 2 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 3 During scalding a milk watcher a cooking utensil may be used to prevent both boiling over and scorching burning of the milk 4 Contents 1 Uses 1 1 Bechamel sauce 1 2 Bread 1 3 Yogurt 1 4 Other uses 2 See also 3 References 4 External linksUses EditBechamel sauce Edit Scalded milk is called for in the original recipes for Bechamel 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 5 Bread Edit Scalded and cooled milk is used in bread and other yeast doughs as pasteurization does 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 6 Yogurt Edit Scalded milk is used in yogurt to make the proteins unfold 7 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 as pectin carrageenan or agar vegetable gelatin to prevent whey separation in yogurt Other uses Edit Cafe au lait 8 and baked milk use scalded milk 9 ryazhenka uses baked 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 art does not use scalded milk as scalding destroys the microfoam texture milk for latte art is heated to below the scalding point 10 See also EditBaked milk Condensed milk Eisbock milk Evaporated milk Powdered milk Clotted cream Warm milkReferences Edit Rombauer Irma and Marion Rombauer Becker The Joy of Cooking New York Signet 1973 ISBN 0 451 07166 2 Here s Why Some Baking Recipes Ask You to Scald Milk and How to Actually Do It Food Network Retrieved 2023 06 22 Pasteurization vdh virginia gov Retrieved 2023 06 22 How do you make scorched milk News Share 2022 05 30 Retrieved 2023 06 22 Mother Sauces Bechamel Sauce Food Above Gold 2016 03 31 Retrieved 2023 06 22 Corriher Shirley CookWise The Hows amp Whys of Successful Cooking The Secrets of Cooking Revealed New York William Morrow Cookbooks 1997 ISBN 978 0 688 10229 6 Technique of the Week Scalding welike2cook com Retrieved 2023 06 22 What is Cafe au Lait How Do You Make it One Great Coffee 2022 03 23 Retrieved 2023 06 22 What Is Baked Milk with pictures Delighted Cooking 2023 06 10 Retrieved 2023 06 22 Which Type Of Milk Is Not Suitable For Latte Art Cappuccino Oracle cappuccinooracle com 2023 06 15 Retrieved 2023 06 22 External links EditAbout scalded and scorched milk nbsp This food ingredient article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Scalded milk amp oldid 1161431817, wikipedia, wiki, book, books, library,
