Scalded Milk
Author:   Lambert M. Surhone ,  Mariam T. Tennoe ,  Susan F. Henssonow
Publisher:   Betascript Publishing
ISBN:  

9786133021624


Pages:   74
Publication Date:   15 September 2010
Format:   Paperback
Availability:   In Print   Availability explained
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Scalded Milk


Overview

High Quality Content by WIKIPEDIA articles! Scalded milk is milk that has been heated to 82 C/180 F. At this temperature, bacteria and enzymes in the milk are destroyed. Since most milk sold today is pasteurized, which accomplishes both of these goals, milk is typically scalded simply to increase its temperature, or to change the consistency due to the denaturing of proteins. During scalding, a cooking utensil, a milk watcher, is used to prevent both boiling over and scorching (burning) of the milk.

Full Product Details

Author:   Lambert M. Surhone ,  Mariam T. Tennoe ,  Susan F. Henssonow
Publisher:   Betascript Publishing
Imprint:   Betascript Publishing
Dimensions:   Width: 22.90cm , Height: 0.40cm , Length: 15.20cm
Weight:   0.122kg
ISBN:  

9786133021624


ISBN 10:   6133021624
Pages:   74
Publication Date:   15 September 2010
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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