*twinkle* Barbara!
Susan
Barbara <[email protected]> wrote:
Ummm....the raw, unadulterated milk has lots of living enzymes
and living, beneficial bacteria and that is what makes the raw
milk so healthful. Killing all bacteria with CS is counterproductive.
Also, the bacteria in milk kills pathogenic bacteria within only
24 hours. Raw milk do not spoils. It will clabber and sour
but not spoil.
I use raw milk exclusively and wouldn't dream of putting
CS in it.
Barbara
But...if you are not using it to make kefir, I think you will be pleased at
the longevity and safety of the milk with just a little CS added. Someone
on the list did some more scientific comparisons using CS to keep milk
fresh about a year or so ago, I think, and got great results, too.
Marlys
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