Points to be remembered in using milk and milk products in cookery

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 26 : Processing and preparation of Milk and Milk products

Points to be remembered in using milk and milk products in cookery

  • Prevention of scorching: Too thin vessels and too high a temperature can scorch the milk at the bottom of the vessel. Use double boiler or stir constantly.
  • Prevention of curdling of butter milk sambhar: Bengal gram flour or rice flour is added to prevent curdling. The starch that is present in this holds the casein in suspension and prevents it from coagulation.
  • Prevention of curdling in fruit milk beverages: Fruit and milk are cooled thoroughly as high temperature favour curdling.
  • Prevention of curdling in fruit custard: This can be done by adding ripe or canned fruits, sour fruits like grapes and pineapples may curdle custard. Raw pineapple contain bromelin and may lead to curdling of milk.
  • Prevention of curdling in avial: For this, fresh curds must be used. Increase in acidity favours curdling.
  • Prevention of curdling in jaggery payasam: Jaggery is to be added after removing from the fire as sometimes the salts present in that may curdle the milk.
  • Prevention of curdling in tomato soup: This can be done by adding tomato juice to the white sauce.
  • Prevention of over boiling: This can be done by stirring or by using milk cooker.
  • Prevention of scum formation: This can be achieved by covering the pan, stirring, using milk cookery, or by adding whipped cream.
If paneer is made at home, the whey water should not be discarded but should be used in making chapathi dough or as part of water in making pulao or can be added to the curry where paneer is added.
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Last modified: Tuesday, 13 December 2011, 7:50 AM