So I know that there are several different temperatures mentioned for scalding in that beast of a thread. Kellymom mentions reaching 180 but also 144.5 x 1 minute or 163 x 15 sec for bile salt stimulated lipase.
Is the lipase that causes milk to go bad really even bile salt stimulated lipase? If so how the heck is it breaking down the milk fat in the bottle when there are no bile salts in there!?
To be on the safe side I have been reaching 180 degrees with the bottle warmer and then immediately removing the bottle, pouring the milk to another container and cooling.
I'm wondering what temperature you all use that works for you. I know 180 works but I'd like to use a lower temp if possible so as to not denature all of the "good" proteins in the milk. Also how do you achieve one temperature for a sustained period of time using the bottle warmer method? Do you just let it reach say 163 and then let it climb for 15 seconds?