Tag: Dairy cooking

Around 80% of milk's protein is casein, which is relatively heat-stable, making it a reliable ingredient for many recipes. However, many home cooks still wonder: is it okay to cook with milk, or should it be avoided?

Casein is known for its heat stability, but does cooking dairy reduce casein, or does it stay intact? Contrary to a common misconception, cooking milk at typical temperatures does not reduce the amount of casein protein. Instead, it primarily affects the more heat-sensitive whey proteins, often altering their structure and interaction with casein micelles.