Hi all,

I'll leave it to the experts to explain why but mold in hard food is not as risky 
as soft/liquid food. 

Read on: http://www.cfsan.fda.gov/~dms/a2z-m.html

<<

Mold requires only minimal moisture and air to grow. For the first 2 to 3 days, 
most molds look white. The surface mold you see is just the tip of the iceberg. 
The latter part of the mold plant is made up of threads that invade the food 
below the surface. These "roots" nourish the mold plant. In those few molds 
that produce poisons, the mycotoxins are contained in and around these 
threads.

Cause allergic and respiratory problems.
Produce mycotoxins or poisons under the right conditions; Very few molds 
have this capability. >>


I was also wondering if milk donated to a milk bank might be an option as it 
gets sterilized so that that might be a less wasteful option. Does anyone know 
about this?

Heather Kay in NJ

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