About: Scalded milk

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An Entity of Type : dbo:Food, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)
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Scalded milk is dairy milk that has been heated to 83 °C (181 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins. During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk.

Attributes	Values
rdf:type	Food
rdfs:label	Leche escaldada (es) Scalded milk (en) Leite escaldado (pt)
rdfs:comment	La leche escaldada es leche que ha sido hervida hasta llegar a temperaturas de 82 °C. A esta temperatura las bacterias y procesos enzimáticos en la leche se destruyen. Antiguamente, así como en el mundo rural, era un método muy apropiado para prevenir enfermedades de la leche cruda. Este proceso térmico no es necesario en la leche industrial, debido a que se le realiza la pasteurización. (es) Scalded milk is dairy milk that has been heated to 83 °C (181 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins. During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk. (en)
dcterms:subject	Pasteurized foods Milk
Wikipage page ID	8730517 (xsd:integer)
Wikipage revision ID	1090759989 (xsd:integer)
Link from a Wikipage to another Wikipage	Carrageenan Powdered milk Cooking utensil Dairy Pectin Pasteurized foods Eisbock (milk) Condensed milk Milk watcher Café au lait Clotted cream Denaturation (biochemistry) Pasteurization Bacteria Latte art Milk Bread Baked milk Agar Yogurt Béchamel sauce Warm milk Microfoam Milk Evaporated milk Ryazhenka Enzymatic activity
Link from a Wikipage to an external page	http://www.ochef.com/586.htm
sameAs	Scalded milk Scalded milk Scalded milk Scalded milk Scalded milk Scalded milk
dbp:wikiPageUsesTemplate	dbt:Ingredient-stub dbt:Convert dbt:Em dbt:Refimprove dbt:Reflist dbt:Milk_navbox
has abstract	La leche escaldada es leche que ha sido hervida hasta llegar a temperaturas de 82 °C. A esta temperatura las bacterias y procesos enzimáticos en la leche se destruyen. Antiguamente, así como en el mundo rural, era un método muy apropiado para prevenir enfermedades de la leche cruda. Este proceso térmico no es necesario en la leche industrial, debido a que se le realiza la pasteurización. (es) Scalded milk is dairy milk that has been heated to 83 °C (181 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins. During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk. (en)
gold:hypernym	Milk
prov:wasDerivedFrom	wikipedia-en:Scalded_milk?oldid=1090759989&ns=0
page length (characters) of wiki page	3151 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:Scalded_milk
is Link from a Wikipage to another Wikipage of	List of cakes Powdered milk Patrick Henry Jones Cuisine of New Orleans Dairy product Condensed milk Cuban bread Milk coffee Café au lait Café con leche Clotted cream Hot milk cake Flat white Golden North Baked milk Eisbock milk Yogurt Microfoam Longevity Brand Scald Rum roll Evaporated milk Ryazhenka
is Wikipage disambiguates of	Scald
is foaf:primaryTopic of	wikipedia-en:Scalded_milk

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