Effects of Cooking (Junior Cert Home Economics): Revision Notes

Effects of Cooking Milk

• Protein Coagulates: Forms a thin skin on the surface as it heats up. (Coagulation is the process where proteins in food change shape and set into a solid or semi-solid state when heated or mixed with acids or enzymes)
• Steam Buildup: Steam collects under the skin, which can cause milk to boil over if not stirred.
• Kills Bacteria: Cooking milk destroys harmful bacteria, making it safer to consume.
• Loss of B Vitamins: Heat destroys B group vitamins present in milk.
• Sweeter Flavour: Cooking milk makes its flavour slightly sweeter.