Bread-Bakers v100.n031.7

Dick Carlton inquired about the scalding of milk.  There is a protease
enzyme in milk, which inhibits yeast activity.  Pasteurization does not
render protease inactive.  Scalding does deactivate it.

Many older recipes using fresh milk that called for scalding were for sweet
doughs.  Sweet doughs are rich with butter and eggs, which also slow down
yeast activity.  The scalded milk with its disabled protease helped the
yeast do its work a little easier.

Happy Baking!
Carolyn