http://www.foodsci.uoguelph.ca/dairyedu/pasteurization.html#htst
I don't see any mention of 500 degrees F. Have you got a reference for
your statement?
sol
Terry Chamberlin wrote:
Pasteurization is not simply heating milk, it is
heating milk to a very high temperature (500 degrees)
under pressure (to keep it from boiling or curdling).
This unnaturally high temperature rearranges the milk
constituents into something not good for our bodies.
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