Hi Marshall, Just recently i read somewhere that raw warm milk will naturally clabber very quickly after being milked, if prevented from cooling. Useful for making cheese from raw milk. Apparently an enzyme reaction enhanced by the temperature. It might be a good idea to control the milk temperature as a control. Tony
On 22 Nov 2004 at 11:10, Marshall Dudley wrote: > OK, I have started the milk experiment. I have some preliminary > results, but am surprised at the results. > -- 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 Silver List archive: http://escribe.com/health/thesilverlist/index.html Address Off-Topic messages to: silver-off-topic-l...@eskimo.com OT Archive: http://escribe.com/health/silverofftopiclist/index.html List maintainer: Mike Devour <mdev...@eskimo.com>
