In a message dated 98-06-02 12:18:36 EDT, you write: << Michael and List This idea sounds very interesting. I'm not sure if a simple observation would tell you whether or not any "good" microbes were being "eliminated" or "killed" within the yogurt culture...is rancid yogurt a sign of "dead" microbe culture??? BUT, what this thread does elude to is finding out whether or not you actually "kill" microbes or merely "revert" or "convert" the "bad" ones into "good" ones (possibly by the observation of sustained culture life in the yogurt for a prolonged period of time). It would at least point to a possible conclusion that CS does not "kill" "good" microbes. I am not on an experimental track at the moment, but if anyone tries this, please post to the list! Kris >> hi all
reading this brought an experament to mind that i am going to try. i'll do the two milks test myself, using the correct amount to make yogurt in our yogurt maker. then i'll use the milk that did not (assuming it does not) spoil, to make the batch of yogurt. if cs kills off good bacteria it should also stop the making of yogurt, even though you have to introduce a good strain of yogurt to make the batch. larry -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the subject: line. To post, address your message to: [email protected] List maintainer: Mike Devour <[email protected]>
