Guest guest Posted July 25, 2005 Report Share Posted July 25, 2005 How much casein is contained in cream and hence butter? I know it's less than, say, whole cow's milk, but how *much* less? And what happens to it if you cook with it, does it become less problematic? (This under some strange theoretical connection that people say never to heat raw milk etc. because one of the things that does is change the proteins). What about something like Kerry Gold, which starts out with pasteurized milk? Did the pasteurization do something to the casein that gives me an out? (desperately looking for an out here, although doubtful I'll find one) :-) MFJ Everything connects. The universe is not THAT chaotic. Beauty can still be found in the most amazing places. Quote Link to comment Share on other sites More sharing options...
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