Label
All
0
Clear all filters

Two Protein Classes: Curd and Whey

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

There are dozens of different proteins floating around in milk. When it comes to cooking behavior, fortunately, we can reduce the protein population to two basic groups: Little Miss Muffet’s curds and whey. The two groups are distinguished by their reaction to acids. The handful of curd proteins, the caseins, clump together in acid conditions and form a solid mass, or coagulate, while all the rest, the whey proteins, remain suspended in the liquid. It’s the clumping nature of the caseins that makes possible most thickened milk products, from yogurt to cheese. The whey proteins play a more minor role; they influence the texture of casein curds, and stabilize the milk foams on specialty coffees. The caseins usually outweigh the whey proteins, as they do in cow’s milk by 4 to 1.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title