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- La leche escaldada es leche que ha sido hervida hasta llegar a temperaturas de 82 °C. A esta temperatura las bacterias y procesos enzimáticos en la leche se destruyen. Antiguamente, así como en el mundo rural, era un método muy apropiado para prevenir enfermedades de la leche cruda. Este proceso térmico no es necesario en la leche industrial, debido a que se le realiza la pasteurización. (es)
- Scalded milk is dairy milk that has been heated to 83 °C (181 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins. During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk. (en)
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- La leche escaldada es leche que ha sido hervida hasta llegar a temperaturas de 82 °C. A esta temperatura las bacterias y procesos enzimáticos en la leche se destruyen. Antiguamente, así como en el mundo rural, era un método muy apropiado para prevenir enfermedades de la leche cruda. Este proceso térmico no es necesario en la leche industrial, debido a que se le realiza la pasteurización. (es)
- Scalded milk is dairy milk that has been heated to 83 °C (181 °F). At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins. During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk. (en)
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- Leche escaldada (es)
- Scalded milk (en)
- Leite escaldado (pt)
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