2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Modern products are able to stay fresh for a long time. This feature is due to the presence of preservatives. However, there are categories of goods that have a rather short shelf life. And soon after a person acquires such a product, its taste qualities change. But this does not mean that this food cannot be used. For example, many dishes can be prepared from curdled milk.
Product Features
Many types of food should be cooked before consumption. This statement also applies to milk. It is usually placed in a saucepan, put on the stove and heated over a fire for several minutes. And then they are consumed on their own or added to other dishes and drinks. Sometimes housewives notice that the milk has curdled when boiled. In this case, the product looks like a liquid consisting of two layers. First (upper)the layer is colorless and is referred to as whey. It contains water and a small amount of proteins that have retained their original structure. The composition of the second layer, thick and dense, includes carbohydrates, amino acids and lipids.
Such changes in the texture of the product can often be observed during the heat treatment process. Many housewives believe that curdled milk is unusable and should be thrown away. However, it is not. Despite the unsightly appearance, such food is by no means useful. It is included in many homemade dishes.
Reasons for changing the texture of the product
Why did the milk curdle? This phenomenon can be explained by the following factors:
- The presence in its composition of special protein molecules that are not able to maintain their original qualities for a long time.
- Purchasing a product that has already begun to denature.
- Milk was obtained from different milking times. It is a kind of mixture, one of the components of which may be spoiled.
- The presence of a latent form of mastitis or other pathology in a cow.
- Insufficient degree of pasteurization.
- Ingress of foreign substances (soda, citric acid, vinegar).
How does the process work?
The main constituents of milk are proteins of animal origin. In addition, this product contains lipids and sugar. All these ingredients are a breeding ground for bacteria. The reproduction of microorganisms leads to chemical reactions. ATAs a result of these processes, the structure of proteins changes. Curdled milk becomes thicker in texture and a colorless whey appears on its surface.
How to prevent?
The product often changes its structure as a result of non-compliance with storage rules. Room temperature can trigger a chemical reaction. The result is curdled milk. Therefore, to prevent this process, this type of food should be stored in a cold place.
In addition, pasteurization and sterilization helps keep the product fresh. The first type of processing involves heating to 60–80 degrees. After such a procedure, the milk must be left at this temperature for thirty to sixty minutes. Pasteurization increases the shelf life of the product by several days as a result of the fact that many bacteria are killed.
Sterilization involves heating a liquid to a boil. After a similar procedure, the milk is placed in a sealed package, in which it can be stored for several months. However, such processing can reduce the useful qualities of the product.
Sometimes this type of food is fermented on purpose. Special bacteria are added to it. As a result of their impact, the properties of the product undergo significant changes. This milk is used to prepare various dishes.
Application
Many housewives feel sorry for throwing away a spoiled product. Fortunately, you don't have to do this at all. Curdled milk can be used for culinary purposes asone of the components that make up various dishes. However, it should be used as quickly as possible so as not to spoil the taste of food. There are many recipes that are popular among housewives.
What to cook with curdled milk?
If the properties of the product have changed during the heat treatment, it is boiled and get cottage cheese or paneer.
You can use special bacteria needed for sourdough. They are used to make yogurt. Such a dish can be prepared from sour milk. This dish has many positive qualities. Yogurt is consumed both on its own and with additional components.
Curdled milk can be obtained using a special enzyme. Such a product is used to make hard cheeses (Swiss, cheddar).
Applying Serum
This liquid forms on the surface of curdled milk. It is used as a food supplement. In Switzerland, whey is used to make various types of soft drinks. It is also used to make cheeses and curds.
In addition, the liquid and watery layer of curdled milk is often added to homemade cakes. Whey is a part of charlottes, pancakes, fritters and pies.
Such products have a delicate, pleasant taste. The unique properties of these dishes are explained by the fact that they contain a minimumthe amount of lipids and carbohydrates.
If milk has curdled, what to do, everyone decides for himself. Some people throw it away. But this is optional. After all, there are many ways to use the product for culinary purposes.
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