Pat,
The CS should destroy the bacteria, and not the enzymes. It's the bacteria that
help milk sour. If you put CS into the milk, the bacteria will become disabled
and the milk should stay fresher for awhile.
Question: When your milk sours, is it simply fermenting or is it SPOILED?
There's a difference. If the milk is merely fermenting, it should still be good
-- it'll just be something else.
Nenah
My raw milk always sours before a week is up. I only use about 8 oz a day
in my whey shake. The place where I buy it is a little out of the way so I
can't just go there a couple times a week. Has anyone figured out if using
colloidal silver in the milk to keep it fresh would destroy the enzymes or make
it no better than pasteurized milk?
Pat
