On Fri, 10 Feb 2006 12:10:57 -0500, Nenah Sylver wrote in <023b01c62e64$f5ce40a0$2f01a...@yourpd3mh0abgs>:
>Barbara: >Raw milk do not spoils. It will clabber and sour but not spoil. > > >Marshalee: >So what IS soured and clabbered milk, if not spoiled??? >I wouldn`t drink it that way, do you? > > >Nenah: >It has to do with the types of bacteria that are in the food. Just as there is >friendly bacteria in your intestines (which helps you break down food), there >are friendly bacteria in food which pre-digest them or break them down--via a >positive fermentation--in a good way. For instance, benefical bacteria break >down cabbage into sauerkraut (which improves digestion). And beneficial >bacteria can make sour cream, cheese, yogurt, or cultured milk and butter. > >If it smells bad, however, some non-beneficial yeasts, molds and/or bacteria >have gotten into the food so it's spoiled instead of appropriately altered. > >Nenah In scientific terms, what you call "beneficial bacteria" are producing lactic acid; the "non-beneficial bacteria" create, among various toxins, a thing called butyric acid, that smells like sweaty feet and is an indicator for a fermentation process gone wrong. Heidrun Beer Workgroup for Fundamental Spiritual Research and Mental Training http://www.sgmt.at -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
