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#331 of 334 Old 03-01-2006, 02:37 AM
 
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well maybe that was it then....I dunno..my book is downstairs...so I will have to check it later.
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#332 of 334 Old 03-01-2006, 07:39 PM
 
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http://www.westonaprice.org/motherlinda/yogurt.html

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

Streptococcus thermophilus ferments at 110°F to 112°F and produces .9-1.1 percent acid, Lactobacillus acidophilus ferments at 100° to 112°F and produces 1.2-2 percent acid, and Lactobacillus bulgaricus grows at 110° to 116°F and produces 2-4 percent acid.
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#333 of 334 Old 03-01-2006, 09:53 PM
 
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So going by that, nothing above 116? I wonder what the 180 number is...more precisely how they measure it? I have been reading that you start loosing enzymes (in veggies and things) around 115-but they never give an upper limit. It's very interesting-to me at least
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#334 of 334 Old 03-01-2006, 11:00 PM
 
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