The plasma makes up about two thirds of cattle and pig blood and contains dispersed proteins, about 7% by weight Albumin is the protein that causes blood to thicken when heated above 167ºF/75ºC Shellfish Organs The liver and eggs of crustaceans, and the sexual tissues of sea urchins have the same advantages and disadvantages as liver, and thicken and coagulate at much lower temperatures They should be added carefully to a sauce that has first been allowed to cool well below the boil Cheese and Yogurt These cultured milk products differ from the other protein thickeners in that their casein proteins have already been coagulated by enzyme activity and/or acidity They’re thus unable to develop a new thickness by being heated with a sauce Instead, they lend their own thickness as they’re mixed into the sauce They’re best subjected to only moderate heat, since temperatures approaching the boil can cause curdling Yogurt is a more effective thickener if it has been drained of its watery whey The best cheeses for thickening have a creamy consistency themselves, an indication that the protein network has been broken down into small, easily dispersed pieces; more intact casein fibers can form stringy aggregates (p 65) Most cheeses are a concentrated source of fat, emulsified droplets of which also contribute body Almond Milk This water extract of soaked ground almonds contains a significant amount of protein that causes the liquid to thicken when heated or acidified(p 504) Solid Sauces: Gelatin Jellies and Carbohydrate Jellies When a meat or fish stock is allowed to cool to room temperature, it may set into a fragile ... droplets of which also contribute body Almond Milk This water extract of soaked ground almonds contains a significant amount of protein that causes the liquid to thicken when heated or acidified(p... approaching the boil can cause curdling Yogurt is a more effective thickener if it has been drained of its watery whey The best cheeses for thickening have a creamy consistency themselves, an indication that the. .. consistency themselves, an indication that the protein network has been broken down into small, easily dispersed pieces; more intact casein fibers can form stringy aggregates (p 65) Most cheeses are a concentrated source of fat,