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Baked milk products.

Heat treatment of milk and its derivatives is an opportunity to change the quality characteristics of a food product by increasing the concentration of fatty components, sugars, vitamins and microelements in its composition. Accordingly, the calorie content of the product increases due to the evaporation of water and an increase in the concentration of milk fat. For comparison, in high-fat milk, milk fat is 3.2%, and in baked milk - 6%.

Baked milk is a technologically complex substance. The heat treatment process is delayed for hours, which allows you to change the chemical structure of sugars, converting them into the form of fructose, to double the protein component, and to increase the calcium concentration. The end result is a product rich in milk fats, proteins, calcium and safe for diabetics.

In butter, the fat content is 75-82%, in ghee - 99%. Due to evaporation, the water evaporates, the protein precipitates. Remains caramelized sugars, calcium, phosphorus, iron, vitamins A, E and PP. It is these components that ghee is rich in.

The preparation of baked dairy products (baked milk, ghee) is carried out under special technological conditions, which can be repeated at home in the kitchen with the help of a water bath, in which the process of slow slow boiling of products (milk or butter) takes place. It is the water bath that prevents the proteins from burning and denaturing, and the milk evaporates to a powdery state. The slow boiling process is carried out with constant stirring of the languishing mass.

Fermented baked milk is a derivative product of fermented milk fermentation of baked milk. It is obtained by adding sour cream or fermenting cream to baked milk. The fermentation process lasts 3-4 hours (warm). The calorie content of fermented baked milk when made from baked milk of 6% fat and fatty sour cream (cream) reaches 9.5% or more.

Cottage cheese from baked milk (from fermented baked milk of high percentage of fat) reaches 19-23% in calories. Such cottage cheese is prepared by heating the fermented baked milk over low heat with regular stirring (you can use a slow cooker with a stewing program or a slow cooker).

Baked milk products are not only valuable for their nutritional qualities. They also have a pleasant specific taste, reminiscent of caramel with nuts, as a result of which these products are popular in cooking not only as independent, but also as constituent ingredients of dishes (baked goods, creams, omelets, sauces, glaze products, casseroles, cheese cakes, fillings).