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Author Question: What causes the browning on the bottom of the saucepan? ... (Read 39 times)

nautica902

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on: Aug 19, 2018
What causes the browning on the bottom of the saucepan?

Question 2

Which milk components form the precipitate on the bottom of the saucepan?


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courtney_bruh

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Reply #1 on: Aug 19, 2018
Answer to Question 1

Heating milk to near the boiling point causes a film to form on the bottom of the pan. This film can scorch and brown easily. Heat removes the water shell, which normally keeps the whey proteins stabilized. These denatured proteins precipitate to the bottom of the pan when milk is heated and may cause scorching.

Answer to Question 2

Specific whey proteins (lactalbumin and lactoglobulin) mesh with the milk's calcium phosphate and precipitate to form a film.


nautica902

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Reply #2 on: Aug 19, 2018
TY


courtney_bruh

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Reply #3 on: Aug 19, 2018
You're welcome


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