1.   A recent Food Chain question stated that one needs to scald milk when making baked goods with yeast, to kill certain enzymes that impede yeast growth.

2.   But unlike the weapons, which kill the enzyme, pyridostigmine is slowly broken down by the enzyme.

3.   However, I am under the impression that pasteurized milk does not need to be heated, since pasteurization has already killed those enzymes.

4.   If the test dot remains white, the enzyme has been killed and no color can be produced, she said.