 Since most milk sold today is pasteurized, which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins.During scalding, a milk watcher (a cooking utensil) may be used to prevent both boiling over and scorching (burning) of the milk.However, latte art does "not" use scalded milk, as scalding destroys the microfoam texture; milk for latte art is heated to "below" the scalding point.