High Quality Content by WIKIPEDIA articles! Scalded milk is milk that has been heated to 82°C/180°F. At this temperature, bacteria and enzymes in the milk are destroyed. Since most milk sold today is pasteurized, which accomplishes both of these goals, milk is typically scalded simply to increase its temperature, or to change the consistency due to the denaturing of proteins. During scalding, a cooking utensil, a milk watcher, is used to prevent both boiling over and scorching (burning) of the milk.

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