Guest guest Posted May 28, 2002 Report Share Posted May 28, 2002 I'm making yogourt and I'd like to know if it matters whether or not I heat the milk first to 180 if the milk is pasteurized. In other words, are there any enzymes left after pasteurization? Why heat it to 180 anyway in the first place? Does it make a better texture? Astrid Quote Link to comment Share on other sites More sharing options...
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