Ice cream is a popular desert among the people of all ages: Toddler to Grandpa or grandma. They are always sweet and eaten in frozen state. This post mainly focused the home user or small scale family owned individual business. I have noticed that most of the blogs that shares the ice cream recipe are […]
The knowledge that will make your ice cream superior: A scientific guide Read More »
Yes. There are several chemical reactions that take place during the heating of the milk. Heat induced chemical reactions of milk can be classified into five groups: Acid development Precipitation of calcium phosphate Maillard reactions Casein modification and Interaction of sulphydryl groups In fresh milk all the ingredients remain in a large number of equilibria
Is the heating of milk a chemical process? Read More »
You can heat fresh milk at 140 °C around 10 min. If you keep heating coagulation will occurs. It happens due to the aggregation of the milk proteins. Milk contains 85-88 % of water depending on the source animal and rest of them are solids. Usually cow’s milk solid contains lactose (4.9%), fat (3.4%), protein
What happens if we keep heating milk? Read More »
