riddle@ut-sally.UUCP (Prentiss Riddle) (01/06/84)
I frequently make my own yogurt, and the recipe I use has me not only s c a l d the milk, but actually bring it to a full b o i l. Pardon me if I've missed something in this discussion, but are some of you saying that because of modern milk-processing methods, it is no longer necessary to sterilize milk when making things like yogurt? ---- Prentiss Riddle ("Aprendiz de todo, maestro de nada.") {ihnp4,seismo,ctvax}!ut-sally!riddle
patel@uicsg.UUCP (01/11/84)
#R:ut-sally:-73000:uicsg:4400012:000:1156 uicsg!patel Jan 10 15:27:00 1984 I have been making yogurt for many years. I have experimented with many yogurt culture (bacteria) on homogenized milk without success. You must heat the milk sufficiently to break down its homogenized state. I don't know the exact temp. at which homogenization breaks down, but I believe it is close to 90 to 95 degree C. But I always boil the milk to make sure that the offending homogenization is completely destroyed. Now here is the key question. If the lowly bacteria will reject homogenized milk, how come we "smart" humans still consume it? Are there any food microbiologists out there who know why the bacteria cannot digest the homogenized milk? A recent news item from a (New England?) J. of Medicine: People who cannot tolerate milk sugars (lactose), because they lack the enzyme, lactase, can tolerate yogurt, beacause almost 67% of milk sugars are digested by the yogurt bacteria. Most Asians lack the enzyme lactase, and they have known for centuries that yogurt is easier to digest than milk. -Janak Patel at CSL, Univ. of Ill. (Rose Bowl Losers)