On food and cooking the science and lore of the kitchen ( PDFDrive ) 47
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whose powerful aroma contributes to the
characteristic flavor of cooked milk (and
manyotheranimalfoods).
Inboilingmilk,unfoldedlactoglobulin
bindsnottoitselfbuttothecapping-caseinon
thecaseinmicelles,whichremainseparate;so
denaturedlactoglobulindoesn’tcoagulate.
Whendenaturedinacidconditionswith
relativelylittlecaseinaround,asincheese
whey,lactoglobulinmoleculesdobindtoeach
otherandcoagulateintolittleclots,whichcan
bemadeintowheycheesesliketruericotta.
Heat-denaturedwheyproteinsarebetterthan
theirnativeformsatstabilizingairbubblesin
milkfoamsandicecrystalsinicecreams;this
iswhymilksandcreamsareusuallycooked
forthesepreparations(pp.26,43).
A model of the milk protein casein, which
occursinmicelles,orsmallbundlesafraction
of the size of a fat globule. A single micelle
consistsofmanyindividualproteinmolecules
(lines)held together by particles of calcium
phosphate(smallspheres).
MilkFlavor
Theflavoroffreshmilkisbalancedand
subtle.It’sdistinctlysweetfromthelactose,
slightlysaltyfromitscomplementof
minerals,andveryslightlyacid.Itsmild,
pleasantaromaisdueinlargemeasureto
short-chainfattyacids(includingbutyricand
capricacids),whichhelpkeephighly
