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Milk Protein When Heated

post #1 of 5
Thread Starter 
I'm interested in cooking my oatmeal and other hot cereals in milk rather than water. What happens to the protein in milk when heated to make oatmeal, etc? Does the protein break down and diminish or lose its usefulness? At what point or temperature does milk protein break down?

Thanks,
Lance
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Lance
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post #2 of 5
>>At what point or temperature does milk protein break down?

158'F
post #3 of 5
It curdles too.
post #4 of 5
Scots porridge is cooked in either all water, or half n half milk/water. The steel cut oats seem to be better 'cooked' in the half n half. I make porridge every morning - having soaked the Alford Mill oats overnight. I serve it with a little milk and a sprinkling of salt. All the sugar, molasses, honey, nuts and fruits added by other nations leaves me cold!:look:
post #5 of 5
Fats help keep the proteins from browning. The more fat in the system the more it is insulated... so to speak.
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