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Scalding and Pasteurizing Milk

Frank.Yuhasz@pentairpump.com
Tue, 18 Apr 2000 21:46:08 -0400
v100.n035.28
Lobo asked about the difference between scalding and pasteurizing of milk.

To a chemist, scalding is the point at which milk begins to come up to a
light froth, just as it boils, around 212 degrees F. In practice, the
age-old visual test for scalding is when tiny bubbles form around the
perimeter of the saucepan, when the milk reaches about 180 degrees F.
(Typically, milk is heated to 180 degrees when making homemade yogurt, to
kill any unfriendly bacteria.)  Scalding kills bacteria and many enzymes.

Pasteurization was developed by Louis Pasteur.  Remember him from science
class?  Milk for interstate commerce must by law be commercially
pasteurized to kill many types of bacteria and potential milk-borne
diseases.  I only located one reference source that gave a temperature for
pasteurizing raw milk at home, and it was to hold the milk at 145 degrees
for 30 minutes.

Homogenization is a mechanical process that breaks down the fat particles
into tiny bits so that they do not separate out and rise to the surface of
the milk.

Richard and Sally Eddy asked about soy and rice milk.  Soy and rice milk
are different from dairy products, and by law really aren't supposed to be
called milk since they do not come from mammary glands of an animal.  Since
they are already processed, it is not necessary to scald these "milks".

Happy baking!
Carolyn