On food and cooking the science and lore of the kitchen ( PDFDrive ) 1145

The plasma makes up about two thirds of
cattle and pig blood and contains dispersed
proteins,about7%byweight.Albuministhe
protein that causes blood to thicken when
heatedabove167ºF/75ºC.
Shellfish Organs The liver and eggs of
crustaceans, and the sexual tissues of sea
urchins have the same advantages and
disadvantages as liver, and thicken and
coagulate at much lower temperatures. They
should be added carefully to a sauce that has
firstbeenallowedtocoolwellbelowtheboil.
Cheese and Yogurt These cultured milk
products differ from the other protein
thickeners in that their casein proteins have
already been coagulated by enzyme activity
and/oracidity.They’rethusunabletodevelop
anewthicknessbybeingheatedwithasauce.
Instead, they lend their own thickness as
they’re mixed into the sauce. They’re best
subjected to only moderate heat, since


temperatures approaching the boil can cause
curdling.Yogurtisamoreeffectivethickener
ifithasbeendrainedofitswaterywhey.The
best cheeses for thickening have a creamy
consistencythemselves,anindicationthatthe
protein network has been broken down into
small, easily dispersed pieces; more intact
casein fibers can form stringy aggregates (p.

65).Mostcheesesareaconcentratedsourceof
fat, emulsified droplets of which also
contributebody.
Almond Milk This water extract of soaked
groundalmondscontainsasignificantamount
of protein that causes the liquid to thicken
whenheatedoracidified(p.504).
SolidSauces:GelatinJellies
andCarbohydrateJellies

Whenameatorfishstockisallowedtocool
toroomtemperature,itmaysetintoafragile