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What temperature kills raw milk enzymes?

post #1 of 4
2/1/10 at 10:08pm
Thread Starter 
I tried searching the threads but didn't come up with much. Is anything less than 180 ok for not in effect pasteurizing it and destroying enzymes?
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post #2 of 4
2/2/10 at 8:53am
I believe its anything less than 110 degrees...
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post #3 of 4
2/2/10 at 10:54am
Quote:
Originally Posted by CookAMH View Post
I tried searching the threads but didn't come up with much. Is anything less than 180 ok for not in effect pasteurizing it and destroying enzymes?
I just read this on WAPF

"Destruction of enzymes begins at 118°F and is complete at 180°F. "

Here's the article I took it from:
http://www.westonaprice.org/To-Heat-...-Question.html

I just found out that you can make yogurt without heating the milk if it is raw - seems like it would make it much more convenient.
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post #4 of 4
2/3/10 at 7:09pm
I heat my raw milk to 110 F when making yogurt, I think anything past that starts to kill 'em
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