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Today’s daily definition is more of an explanation than a definition, although the definition resides in this explanation. Yesterday, I did a post on banana cream pie that asked for scalded milk and that got me to thinking about what is the exact definition for scalded and for what purpose do we scald milk. I searched around for the answer and the general consensus seems to be what I found below. So why do we scald milk and what is it? Without further ado, the answer from wikipedia.com.
“Scalded milk is milk that has been cooked, either deliberately or accidentally, to 82°C/180°F. At this temperature, bacteria and enzymes in the milk are destroyed. Since most milk sold today is pasteurized, which accomplishes both of these goals, milk is typically scalded simply to increase its temperature.”