DEPÓSITO para programar la recogida de leche de burra cruda y fresca en Oklahoma Donkey Dairy

We had our research scientist look into the clumping issue a few parents have reported when denaturing different types of milk in the SCAI allergy program.

Dr. Duarte discovered that this clumping phenomenon is a chemical reaction the can occur if the casein in milks are exposed to too much acidity. The acidic ph causes the casein in the milk to separate, which causes the clumping. (The proteins are still intact, but unless you’re Goldilocks or one of the Three Bears, clumpy milk isn’t super appetizing.)

The extra acidity could be introduced by a spoon, a dish, a pan that was used to cook something acidic previously, or a difference in the ph of the water.

Below are some suggestions to help prevent your milk from ending up looking like Goldilocks’ Porridge (casein precipitation.)

DON’T:

• Do not use any water that is acidic!
• If using city or well water, test the ph! Water ph may vary from alkaline to acidic when the city changes the chemicals used to purify the water. Well water can change from environmental factors, etc.
• If you have a Reverse Osmosis Filtration system or Distillation system, they can make your water acidic. (For all my science nerds: “Distillation and reverse osmosis can lower the pH of water, making it acidic. The purified water absorbs carbon dioxide from the surrounding air, which then forms carbonic acid. It takes 2 hours for water to absorb the carbon dioxide, at this point the water has established equilibrium and will be acidic….” Water Filters That Lower pH - And How They Do It - Water Purification Guide

Do:

• Use a good ALKALINE or NEUTRAL ph bottled water
• Check the ph of water immediately before mixing and / or denaturing any milk. The water needs to be either neutral ph or ph above 7.
• Use a good quality stainless steel milk double boiler that has not been used to cook anything else
• Use clean sterile utensils if stirring milk
• You can order an alkaline water purification system for your home HERE (email Dr McGinn and tell him it is for donkey milk and you are in the SCAI program.)

In the denaturing process, parents could also scald the milk by using a traditional pot directly on the stove burner. A milk double boiler would help prevent this (similar to this one: link to milk double boiler.)

If a double boiler isn’t available, below is information on how to to prevent burning, scalding, and curdling the milk when boiling directly on the stovetop:

How to boil milk correctly

“Boiling or heating milk changes its nutritional composition…it is crucial to boil milk the right way to retain the nutrients present it in... nutritionist Lovneet Batra explained the right way to boil milk…

"Do not boil the milk too quickly," the nutritionist highlights. You often become impatient and boil the milk on high flame, which is not the right way, as per nutritionist Batra.

"Bringing it to a boil too quickly can burn the sugars and curdle the whey protein. That causes scorching on the bottom of your pan and a skin to form on top,"… The expert explained thatit is best toheat the milk slowly on low to medium flame. Also, stir it while it comes to a boil. She explained that stirring and heating gently help hold the water, carbs, fat and protein in milk together.”https://www.ndtv.com/health/nutritionist-shares-the-right-way-to-boil-milk-that-helps-preserve-its-nutrients-3919893