Re: Re: Yogurt starter and another question

[Guest guest]

Thanks so much Patti, that's very helpful information. I think I will keep

my milk at 180 for two minutes too, just to be safe.

Thanks again,

Lora

Re: Re: Yogurt starter and another question

> Lora,

>

> I always hold my milk at 180 degrees for two minutes. This is not

> necessarily SCD protocol, but I did some searching about pasteurization

> and found out that certain organisms can live through the standard length

> of time that milk is exposed to temps during commercial pasteurization

> (which is less than 30 seconds)... and came to the conclusion that two

> minutes would be long enough to be sure those were completely killed, if

> they were present. I'll have to do some digging and see if I can find the

> link to that article I read.... and will post it.

>

> Patti