Your comment stating that your raw milk soured (fermented) rapidly, prompts me
to call your attention to the fact that the temperature of the refrigeration containment has
a pronounced effect on the rapidity of the fermentation process. The near-ideal temperature for storing raw milk is around 34 -35 degrees F. Interestingly, that is the same temperature deemed ideal for storing apples. There are a number of parameters affecting the speed of fermentation
of unprocessed milk.....among which are: how quickly the milk was placed into the cooling cycle;
if the milk was allowed to warm above 37 degrees F. for any length of time; whether or not the
milk underwent warming (above 35 degrees) and re-cooling cycles during transport/storage. There are other additional ancillary factors which are possible contributors to what you deem premature
fermentation, but temperature cycling seems to be the principal one. Wayne must have an excellent refrigerator with very responsive temperature regulation.....although 3 weeks is not an unreasonable expectation. We use large quantities of raw milk, as we feed our Orphaned Dog enrollees that foodstuff among their daily rations. Some of our milk begins to ferment around 18 days.....under normal conditions (we, routinely, open this particular refrigerator about 12 times daily).
If you wish to lengthen the time before fermenting sets in I suggest you check the temperature "of the STORAGE LEVEL" at which you keep your milk in the refrigerator and insure a
constant around 35 degrees F.-----I believe that will help lengthen the time span before fermenting initiates.
Sincerely, Brooks Bradley.
-- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: silver-list@eskimo.com Address Off-Topic messages to: silver-off-topic-l...@eskimo.com The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour
---------[ Received Mail Content ]----------
Subject : CS>raw to br
Date : Sun, 2 intolorant 2007 22:43:28 -0700 (PDT)
From : gastro problemsThe <jamaki...@yahoo.com>
To : silver-list@eskimo.com
Wayne ,you advocate the use of eggs and milk. I wonder if you think that dont milk and eggs that are not organic are still beneficial? Of course I am sure that you prefer the raw organic over not but if a person is unable to eat raw or organic, do you still think that milk and eggs are good?I have heard that people who are lactose br can tolerate raw milk but if it is not raw, they have br br best eggs I have seen, have come from farmers markets where the yolk is a deep color. The grocery store eggs that are in the organic section br seem to look or taste any better. I still buy them over the conventional eggs. Raw milk is hard because it comes in such big bottles and it goes bad quickly so it never gets finished before it gets sour.
---------------------------------
Got a little couch potato?
Check out fun summer activities for kids.
