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From: patel@uicsg.UUCP
Newsgroups: net.cooks
Subject: Re: Re: Scalded milk and yogurt - (nf)
Message-ID: <4860@uiucdcs.UUCP>
Date: Tue, 10-Jan-84 22:40:36 EST
Article-I.D.: uiucdcs.4860
Posted: Tue Jan 10 22:40:36 1984
Date-Received: Sun, 15-Jan-84 01:08:25 EST
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#R:ut-sally:-73000:uicsg:4400012:000:1156
uicsg!patel    Jan 10 15:27:00 1984


  I have been making yogurt for many years.  I have experimented with many
  yogurt culture (bacteria) on homogenized milk without success.  You must
  heat the milk sufficiently to break down its homogenized state.  I don't
  know the exact temp. at which homogenization breaks down, but I believe it
  is close to 90 to 95 degree C.  But I always boil the milk to make sure
  that the offending homogenization is completely destroyed.  Now here is
  the key question.

    If the lowly bacteria will reject homogenized milk, how come we "smart"
    humans still consume it?

  Are there any food microbiologists out there who know why the bacteria
  cannot digest the homogenized milk?

  A recent news item from a (New England?) J. of Medicine:
    People who cannot tolerate milk sugars (lactose), because they
    lack the enzyme, lactase, can tolerate yogurt, beacause almost
    67% of milk sugars are digested by the yogurt bacteria.
    Most Asians lack the enzyme lactase, and they have known for centuries
    that yogurt is easier to digest than milk.
                                -Janak Patel at CSL,
				 Univ. of Ill. (Rose Bowl Losers)