1. Soft Cheeses made from pasteurized milk have caused outbreaks in the past, the CDC notes

2. For each repetition, 1.8L of pasteurized milk, abiding legal parameters and adulterant-free, was homogenized and divided into six 300-mL Aliquots

3. Some persons have objections to pasteurized milk because the heat used in pasteurizing it decreases the amount of vitamin C and vitamin B1 in the milk and destroys the useful lactic acid bacteria.

4. If you leave out supermarket milk, however, it will just go bad as it no longer has the beneficial bacterias to initiate the process of fermentation.this recipe is a work-around to make Clabbered milk using homogenized, pasteurized milk and supermarket cultured buttermilk

5. Plain Bagel (unbleached enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin], water, maltoferm, salt, malt, baker's yeast), asiago parmesan shred (asiago cheese [pasteurized milk, cheese culture, salt, & enzymes] parmesan cheese [part-skim milk, cheese culture, salt & enzymes], powdered cellulose with enzymes [to prevent caking]), italian