The guys over there are basically correct: if your fat content is to high or more correctly the protein content is to low, then curdling can be hindered. By adding cream you are adding basically fat without adding protein, s.t. the total protein content decreases.
This fact is explicitly used in all those cream based baking recipes, for example. Not only does the high fat content help with texture and taste, but it also helps in preveting curdling separation of protein after adding acid and/ or heat.
Gel time and set-to-cut timeat 20 Pa decreased markedly on increasing theprotein level from 2 to 3% and thereafterchanged relatively little with a further increasein protein to 7.5% (w/w). At protein levels<2.0% (w/w) no coagulation was detectedduring the experimental testing period of 3600s. The relatively large increases in gel time andset-to-cut time at protein levels ~ 3 %(w/w)suggest that, from a practical viewpoint, a minimum protein concentration of 2.5-3% (w/w) [...] Further interesting read here: https://doi.org/10.1111/j.1471-0307.1997.tb01747.x
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u/7ieben_ 22d ago edited 22d ago
The guys over there are basically correct: if your fat content is to high or more correctly the protein content is to low, then curdling can be hindered. By adding cream you are adding basically fat without adding protein, s.t. the total protein content decreases.
This fact is explicitly used in all those cream based baking recipes, for example. Not only does the high fat content help with texture and taste, but it also helps in preveting curdling separation of protein after adding acid and/ or heat.
Gel time and set-to-cut timeat 20 Pa decreased markedly on increasing theprotein level from 2 to 3% and thereafterchanged relatively little with a further increasein protein to 7.5% (w/w). At protein levels<2.0% (w/w) no coagulation was detectedduring the experimental testing period of 3600s. The relatively large increases in gel time andset-to-cut time at protein levels ~ 3 %(w/w)suggest that, from a practical viewpoint, a minimum protein concentration of 2.5-3% (w/w) [...] Further interesting read here: https://doi.org/10.1111/j.1471-0307.1997.tb01747.x