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