On Sep 4, 9:07 pm, "Dee Dee" > wrote:
> "Steve Wertz" > wrote in message
>
> ...
>
>
>
> > On Tue, 04 Sep 2007 14:36:26 -0700, Sheldon wrote:
>
> >> Melba's Jammin' wrote:
>
> >>> Sweepstakes White Bread (Half recipe - 2 large loaves)
> >>> 1 cup milk scalded
>
> >> Why scalded? There's no reason to scald milk anymore, not since the
> >> advent of pasteurization.
>
> > Pasteurization has nothing to do with it. Scalding milk
> > deactivates proteins/enzymes that inhibit gluten formation.
> > Scalding brings milk to a higher temperature than any of the
> > pasteurization techniques in use by bottlers.
>
> > -sw
>
> I believe there are different methods of pasteurization, as you probably
> already know; i.e., flash, etc. bringing it up to a certain degree for a
> certain length of time.
>
> However, I believe that scalding is 185, isn't it. Or maybe 180.
>
> When I make ice cream, (and it is from raw milk, so it is not pasteurized) I
> do bring it up to 185. I don't do this for pasteurization.

Understood. So, do you have the raw stuff for fresh uses? It sure
tastes good. The more you cook milk, the less great it is. It is
still good, but the closer to raw, the better. Now, cream, it makes
less difference. It's the milk part that's affected.
>
> Dee Dee

--Bryan