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From: ptw@vaxine.UUCP (P. T. Withington)
Newsgroups: net.cooks
Subject: Re: Scald milk?
Message-ID: <136@vaxine.UUCP>
Date: Tue, 3-Jan-84 10:57:12 EST
Article-I.D.: vaxine.136
Posted: Tue Jan  3 10:57:12 1984
Date-Received: Wed, 4-Jan-84 03:03:30 EST
References: <555@dartvax.UUCP>
Organization: Automatix Inc., Billerica, MA
Lines: 13

I never scald anymore.  I believe "Joy" explains why it was done.  Something to
do with whole milk before pasteurization/homogonization would either separate or
curdle if added directly.

While we're on the subject, its interesting to see that the milk biz. has just
about come full circle with 2% Homo.  It's almost the same fat content as whole
milk with the cream risen and poured off...

Also, read a study that indicates some correlation of cardiovascular disease
and homogenizing of milk.  Seems the old bod didn't absorb the little fat
globules until they'd been wacked into little pieces...

                                        --ptw