Guest guest Posted September 8, 2002 Report Share Posted September 8, 2002 When you pasteurize milk, you kill of the enzymes like phosphatase, necessary for calcium absorption. When you culture pasteurized milk, like when making yougurt, you bring back some enzymes. Does anyone know which enzymes are reactivated? Is phosphatase brought back? Quote Link to comment Share on other sites More sharing options...
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