I pulled out my old, and I emphasize old, experimental cooking textbook from
the bookcase.  This text defines scalding milk as milk that is heated to the
point where it has a vapor.  You have to watch closely as this vapor is often
hard to really see and just a minute too long is past the scald point.  This
is the definition I always have used.  It allows the milk to be hot, but not
form that "skin" on the top as it cools-as in cocoa that is heated to boiling.
This old textbook has been a great asset in our house.  It was the envy of all
the girls' friends when science project time came around.  It has all kinds of
"experiments" in it that are based in the kitchen!  No runs to the hardware
store and very do-able with a father that flew for a living and always managed
a trip to Europe the week before the projects were due.

Think I'll have a cocoa,
Linda Inglis, BS (nutrition), IBCLC
Palm Harbor, Florida