How to Scalded Cream Culturing

What You Need to Know

Heating to 70-85°C denatures whey proteins (β-lactoglobulin, α-lactalbumin), exposing hydrophobic regions that enhance casein network formation during culturing. This creates a firmer gel structure through increased protein-protein interactions.

Essential for premium crème fraîche production, prevents whey separation in cultured butter, and improves stability in baked applications.

Key Parameters

Steps

1. 1.

   Normandy-style Crème Fraîche (France): Creates spoonable texture stable to 90°C

2. 2.

   Cultured Clotted Cream (Devon, UK): Prevents syneresis during slow fermentation

The Science

Primary Reaction

Protein denaturation & enhanced casein micelle aggregation

Common Mistakes