Quote:
Originally Posted by jdavis
how's that work?
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Milk contains a lot of potassium, so if you add some salt, you create a sodium/potassium balance, both in nutrition and taste.
Pasteurized goes rancid faster because the process killed all the "good competition", so bad bacteria and molds have a perfect growth medium.
For your info, pork is the ideal growmedium in labs to grow cancercells on for research.