The starting ingredient for buttermilk isskimor low-fat milk. The milk ispasteurizedat 82 to 88 °C (180 to 190 °F) for 30 minutes, or at 90 °C (195 °F) for two to three minutes. This heating process is done to destroy all naturally occurring bacteria and to denature the protein...
2006. Mycobacterium bovis cultured from commercially pasteurized cows' milk: laboratory cross- contamination. Vet. Microbiol. 116:325-328.Mendez, D., F. Gimenez, A. Escalona, O. Da Mata, A. Gon- zalez, H. Takiff, and J. H. de Waard. 2006. Mycobacterium bovis cultured from commercially...