Greetings Hanneke, If you add a very little bit of CS to the milk when you get it, it will inhibit the growth of all bacteria in the milk, allowing it to last a lot longer before going sour. But it doesn't know good from bad, so if there is any sort of benficial bacteria in the milk it will kill that too. I've never heard of good bacteria in fresh milk, but I'm not an expert.
How much? Probably an ounce or two per quart would be plenty. I'm assuming some kind of 5-15 ppm simple CS made in pure distilled water. You've also demonstrated that freezing works to prevent spoilage, but if it also damages the milk in some way the CS may even allow you to get away without doing so. The small amount of CS we're talking about is unlikely to disrupt your intestinal flora. That usually requires much larger doses over a period of time... on the order of a number of ounces per day, rather than the tiny fraction of that you'll be getting from the milk. You're wise to ask the questions and be cautious. My experience suggests it'll be safe enough to at least experiment with it. Be well, Mike D. [Mike Devour, Citizen, Patriot, Libertarian] [[email protected] ] [Speaking only for myself... ] -- The silver-list is a moderated forum for discussion of colloidal silver. Instructions for unsubscribing may be found at: http://silverlist.org To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
