Could someone please explain the rationale behind having to make milk cold before adding it to already cold or frozen milk?  Does it have to do with the possibility of contaminating milk with bacteria if it is not cold first? Does making milk cold destroy harmful bacteria?

Thanks,
Brenda Phipps, BS, IBCLC

             ***********************************************
The LACTNET mailing list is powered by L-Soft's renowned
LISTSERV(R) list management software together with L-Soft's LSMTP(TM)
mailer for lightning fast mail delivery. For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html