Description
Thermal denaturation of whey proteins through controlled reheating yields granular curds.
Technical
Secondary heating (60-90°C) induces further unfolding of β-lactoglobulin and α-lactalbumin, exposing hydrophobic regions that aggregate via disulfide bridges (particularly Cys66-Cys160 bonds in β-lg). The Maillard reaction between lactose and lysine residues contributes color development.
Culinary Significance
Recovers 5-8% residual protein from whey, creating granular-textured cheeses with higher lactose content than primary curd cheeses.
Science
Primary Reaction
Thermal denaturation with isoelectric precipitation
Parameters
Temperature
82°C optimal
60°C to 90°C range
Time
25 minutes
10 minutes – 45 minutes
Equipment
Copper or stainless steel vatsWooden stirring paddlesMuslin draining cloths