Tag: Cooked milk

Cow's milk consists of roughly 80% casein and 20% whey protein, a composition that undergoes significant changes when exposed to heat. The question of whether milk keeps its protein when cooked is a valid one, as the physical properties of milk clearly change, forming a skin and altering its texture. The total protein content remains, but heat initiates a structural transformation known as denaturation.

Did you know that many children with a milk allergy can tolerate baked dairy products, but not uncooked ones? This is because the extensive heat from baking alters the protein structure, which is a key component in understanding what is considered baked dairy for a nutrition diet.