Please unsubscribe, I'm going on vacation.  I will subscribe when I return.
Thank you.



----- Original Message -----
From: "Paula" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Tuesday, July 08, 2003 10:09 AM
Subject: Re: Milk


> > < I have never heard of such. How does fermentation denature? >
> > don't know exacty. but the clumping of cultured milk comes from protein
> > denaturing.
>
> Thanks Andrew, after doing some more reading I'm going to guess that it is
> the byproduct of lactic acid that does the denaturing not the process of
> fermentation itself as I was originaly trying to picture.
> > < Is IGF protein or lipid? It seems to me like other steroids it would a
> > lipid
> >  molecule.>
> > IGFs are peptides, hence proteinous/nitrogenous compounds.
> > having said that, I am now no longer sure whether i merely assumed, or
> read
> > an authoritative
> > opinion, that the culturing process definitely denatures the IGFs along
> with
> > the caseins.
> >
> > andrew
>
> This is very interesting, if it does denature IGFs milk may be safer
> consumed fermented than provoiusly thought.
>