"M. G. Devour" wrote: > 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.
The bacteria which is present in milk from a healthy cow is normally considered beneficial. That is, it is a good bacteria for populating the intestines. They also the original natural bacteria for creating buttermilk, sour cream and yogurt. Of course if you are not wanting the milk to sour, they would be considered a bad bacteria. :> If I remember right, the normal bacteria are quite good at keeping any pathogenic bacteria in check. So in that respect they could also be called good I suppose. Marshall -- 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]>
