wrote:

In a message dated 08/23/07 08:35:11, writes:


I think the whole reason raw milk or just milk is scalded is, as
someone else said, to denature the enzymes that interfere with the
gluten formation.

My milk is pastuerized, and I have no problem with it in sourdough
baking. I used some yesterday in a 45% whole wheat sourdough.


The following is from this site:
http://www.fda.gov/fdac/features/2004/504_milk.html

Big snip
"Most of the native enzymes of milk survive pasteurization largely
intact," says Sheehan, "including those thought to have natural
antimicrobial properties and those that contribute to prolonging
milk's shelf life." Other enzymes that survive are thought to play a
role in cheese ripening.

/**/
Your selected quote largely supports the "scald the milk" proponents.
As the FDA says, most enzymes survive pasteurization intact. Some
bakers feel that these enzymes interfere with gluten formation and the
rise of the dough.

Therefore, scalding the milk may do what pasteurization did not and
denature these enzymes.

Mike
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