Scalded milk
Scalded Milk
Scalded milk (pronunciation: /ˈskɔːld mɪlk/) is a culinary term referring to milk that has been heated to a temperature of 82 degrees Celsius or 180 degrees Fahrenheit.
Etymology
The term "scald" originates from the Old Norse word "skald", meaning "to scorch". The term was later adopted into Middle English as "scalden", and eventually evolved into the modern English term "scald". The term "milk" comes from the Old English word "meoluc", which is derived from the Proto-Germanic "*meluks".
Process
Scalding milk is a process often used in cooking and baking. The process involves heating milk to a high temperature, just below boiling, and then allowing it to cool. This process is believed to kill bacteria and make the milk safer to consume. It also alters the protein structure in the milk, making it easier to incorporate into recipes.
Related Terms
- Pasteurization: A process similar to scalding, where milk is heated to a specific temperature to kill bacteria. However, pasteurization typically involves higher temperatures than scalding.
- Homogenization: A process that breaks down the fat molecules in milk to prevent them from separating and rising to the top.
- Raw Milk: Milk that has not been pasteurized or homogenized, and is often considered to have a richer flavor than processed milk.
Usage
Scalded milk is often used in baking, particularly in bread recipes, as it helps to create a softer texture. It is also used in making custards and sauces, as the process of scalding helps to prevent the formation of lumps.
External links
- Medical encyclopedia article on Scalded milk
- Wikipedia's article - Scalded milk
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