Scalding milk used in bread making was done because historically it was necessary to kill some of the bacteria present in milk before introducing the desired yeast, because the milk is then kept warm to encourage the growth of the yeast, and any undesirable micro-organisms would also grow in these conditions.
Modern pasteurized, sealed and refrigerated milk is less likely to require this treatment.
Scaling involves heating the milk until it is about to start boiling, then removing it from the heat.
Yes, scalding breast milk can result in the loss of some nutrients, such as vitamins and enzymes, due to the high heat exposure.
To prevent scalding milk in the microwave, heat it in short intervals, stirring in between, until it reaches the desired temperature. This helps distribute the heat evenly and prevents hot spots that can scald the milk.
Milk, rice milk and soy milk are yeast-free products
Yes a yeast infection can look like milk.
MILK SUGAR IS FERMENTABLE BY YEAST. BUT IT PREFERS SUCROSE (TABLE SUGAR). IT MOSTLY TAKES LONGER, UNLESS YOU HAVE A YEAST THAT HAS THE ENZYME SYSTEMS FOR LACTOSE (MILK SUGAR), WHICH SOME DOES.
In some cases, Yes. When making yogurt or ice cream you want to scald it (not boil it). You can tell when it is scalded by the tiny bubbles that will form around the edges.
That is scalding. Some older recipes call for it.
Yes
To ensure successful proofing of yeast in milk for your baking recipe, warm the milk to around 110-115F, add a pinch of sugar to feed the yeast, sprinkle the yeast on top, and let it sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active and ready to use in your recipe.
Milk or water will do it.
Most likely the recipe has yeast in it. Keeping the ingredients warm helps the yeast work. For other things, it would help the milk to blend with the other ingredients if there is shortening in the mix the milk is added to.
Yeast is not alkali. The only common alkali ingredients in a normal kitchen are egg whites and milk.