SE Manitoba | Bullfiddler - 8/9/2019 21:19
Need to find a small dairy that is using low temp/long duration batch pasteurizing.
I'm thinking that there is more physical change to the milk in the vat pasteurized process than in the HTST (high temperature short time or like 15 seconds at 165 F).
Think that there is more internal changes in the HTST stuff so argh - - -- I hate both.
Milk proteins start denaturing (changing!) at about 120 F. |