Here's a really informative site on milk proteins and cooking
milk proteins and cooking
another site I read talked about all proteins coagulating under heat: eggs get firmer as does meat, but that firming up doesn't keep you from being able to digest it.
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"Remember, it takes two to lie. One to lie and one to listen." -Homer
Unless you are the freakin Highlander, what is the point in learning how to fight with a sword?
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