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From: mazlack@ernie.berkeley.edu.BERKELEY.EDU (Lawrence J. &)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <11830@ucbvax.BERKELEY.EDU>
Date: Wed, 12-Feb-86 20:25:20 EST
Article-I.D.: ucbvax.11830
Posted: Wed Feb 12 20:25:20 1986
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>
>Does anybody out there know why non-dairy creamers are often the
>"creamer-of-choice" at many restaurants???????????
>
Mostly for storage reasons.  Unopened, it keeps a long time.  Dairy creamers
often spoil while waiting for use.

Of course, if sterilized milk was used (as in Great Britain), this argument
would disappear.  But, it doesn't seem that sterilized milk is offered
much here by the restaurent industry.

  ...Larry Mazlack   mazlack@ernie.berkeley.edu