What You Need to Know
β-lactoglobulin and α-lactalbumin denaturation exposes hydrophobic cores and sulfhydryl groups, enhancing casein micelle interactions through disulfide bridges while preserving lactobacilli viability.
Creates denser, less whey-prone fermented dairy with cleaner flavor profile than raw milk versions.
Key Parameters
Temperature
82°C
60°C - 85°C
Time
20 min hold
15 min hold - 30 min hold
Equipment
Double boilerDigital thermometerpH meterIncubation chamber (30-43°C)
Steps
- 1.
Skyr (Iceland): Enables traditional thick texture without additives
- 2.
Filmjölk (Sweden): Prevents syneresis in room-temp fermented milk
The Science
Primary Reaction
Denaturation of whey proteins