Description
Controlled heating (60-85°C) unfolds whey proteins to increase water-binding capacity before lactic acid bacteria fermentation.
Technical
β-lactoglobulin and α-lactalbumin denaturation exposes hydrophobic cores and sulfhydryl groups, enhancing casein micelle interactions through disulfide bridges while preserving lactobacilli viability.
Culinary Significance
Creates denser, less whey-prone fermented dairy with cleaner flavor profile than raw milk versions.
Gear for Scalded Milk Fermentation
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