Description
Heat treatment of cream before fermentation alters protein structure for improved texture.
Technical
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.
Culinary Significance
Essential for premium crème fraîche production, prevents whey separation in cultured butter, and improves stability in baked applications.
Science
Primary Reaction
Protein denaturation & enhanced casein micelle aggregation
Parameters
Temperature
82°C optimal
65°C to 88°C range
Time
20 minutes
5 minutes – 45 minutes
Equipment
Double boilerThermometer (±0.5°C accuracy)Non-reactive (stainless steel) containers