Description
Controlled heating (60-85°C) unfolds whey proteins to increase water-binding capacity before lactic acid bacteria fermentation.
Technical
β-lactoglobulin and α-lactalbumin denaturation exposes hydrophobic cores and sulfhydryl groups, enhancing casein micelle interactions through disulfide bridges while preserving lactobacilli viability.
Culinary Significance
Creates denser, less whey-prone fermented dairy with cleaner flavor profile than raw milk versions.
Science
Primary Reaction
Denaturation of whey proteins
Parameters
Temperature
82°C optimal
60°C to 85°C range
Time
20 min hold
15 min hold – 30 min hold
Equipment
Double boilerDigital thermometerpH meterIncubation chamber (30-43°C)