greetings also, Hanneke, my esperience with cs and milk covers about 2 1/2 years. living alone, it was hard to buy milk products, and not have them turm sour before empty. my esperience has been with 1 qt bottles of cow's milk. have not had the esperience, nor the opportunity to do goat's milk. for a qt of milk, a "blub" would give you about ten days before spoiling. i have tried a "blub, blub" before, but did not notice any additional time before the milk turned. i haven't yet tried a "blub, blub, blub". hope this heps. jim
----- Original Message ----- From: "M. G. Devour" <[email protected]> To: <[email protected]> Sent: Thursday, August 22, 2002 3:09 AM Subject: Re: CS>CS in raw (unpasteurised) goat's milk > 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 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]>
