Bread-Bakers v097.n078.6

Hi Caron Rose,
Most of my more recent cookbooks say that scalding milk came from the days 
before pasturization and is not neccessary now. Unless you use fresh dairy 
milk.  Just heating is sufficient.  good luck
Ann S

From: "Caron Rose"<crose@sbd.com>
Subject: Scalded Milk

I'm curious.  I've seen a few recipes now, that call for scalded milk.  I
know how to scald milk, but I'm not really sure what affect scalded milk
has on a recipe, as opposed to non(?)scalded milk.  Does anyone here know?

Thanks,
Caron