Milk and Dairy Foods Pretest

When scalding milk, it is necessary to bring the milk to a full rolling boil.

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When milk curdles, the protein settles out in the form of white clumps.

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In baked custard, the egg acts as the thickening agent.

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Milk scum develops when milk is heated. The scum may be prevented by heating the milk quickly on a high temperature.

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Milk and milk products should be cooked on a medium-high temperature to prevent curdling.

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Scum formation on milk may be prevented by covering the pan during heating.

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Lumpy pudding is often caused by insufficient mixing of the sugar and the cornstarch before adding the milk.

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Cornstarch or flour can be used to thicken pudding.

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To correctly bake custard, set the custard cups on a cookie sheet and bake on the center rack in the oven.

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Pudding may scorch if it is not constantly stirred and if it is cooked over too high a temperature.

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