Technically it may be correct milk doesn't kill yeast, but if you were using raw or unpasteurized milk there would be a concern. Here is the scoop:
It used to be that scalding milk was necessary to kill bacteria that might affect the yeast activity and to alter a protein in the milk that played havoc with the gluten structure in bread. However, pasteurization has protected us from harmful bacteria and has altered the proteins, so scalding milk is no longer necessary.
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kill yeast unless it heated too high which will kill the yeast if added to the yeast when too hot.
Technically it may be correct milk doesn't kill yeast, but if you were using raw or unpasteurized milk there would be a concern. Here is the scoop: