Scalding milk is unnecessary? KA says so!
Scalding milk does neutralize protease, but protease has little to no effect on yeast growth according to http://community.kingarthurflour.com/content/scalding-milk-yeast-dough:
Sorry to be late on this one. In very old recipes, scalding was done to "sanitize" and warm raw milk. Then somewhere along the line this whole protease neutralization got mixed into it. Yes, heating will neutralize protease. But we now know, thanks to years of scientific research,protease has little to no effect on yeast growth.
Scalding milk is an unnecessary step. Warm it, just like water, to about 100-110 degrees before using in a recipe. Frank @ KAF.