Pasteurization generally does disable some of the enzymes present in milk, but depending upon the pasteurization method used it may not disable all of them.
See
https://www.sciencedirect.com/science/article/abs/pii/S0958694621001321
There are numerous recipes from sources like the Culinary Institute of America that still call for scalding milk even though all milk used in restaurants is pasteurized, presumably this is being done for a reason.
A late happy birthday, Joan.
We had some more of the vegetable beef soup for supper. Diane has hers with peanut butter, because that was the only way she was willing to eat vegetable soup when she was young.
I had some peanut butter and crackers, and I do have to agree it pairs well with vegetable beef soup.
I made chocolate chip oatmeal cookies on Saturday.
we had oatmeal for supper tonight.
She had soup again and I had a ham sandwich and a salad. She did get in a good nap this afternoon, too.
Diane's covid positive now, but aside from congestion/cough she seems to be doing OK. She had soup for lunch and supper, I had a ham sandwich.
Our newest refrigerator (in the basement) has a mode switch to go between refrigerator and freezer mode, very handy for defrosting a freezer, you just move everything over for 2 days.
The challenge with providing a list of sources is that by the time the book is printed, half of those sources may no longer be current.
It came out of the pan very cleanly, too.
We finished off the chili for supper tonight.
18 count eggs were about $8.49 at Walmart today.
Another bird flu infection has been reported in Indiana. And we're not even to migration season yet.
We had creamed tuna on biscuits.
We're having chili from the freezer.
