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From: larry@kitty.UUCP (Larry Lippman)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <806@kitty.UUCP>
Date: Tue, 11-Feb-86 08:53:39 EST
Article-I.D.: kitty.806
Posted: Tue Feb 11 08:53:39 1986
Date-Received: Fri, 14-Feb-86 00:25:07 EST
References: <3895@glacier.ARPA> <1237@lll-crg.ARpA>
Distribution: na
Organization: Recognition Research Corp., Clarence, NY
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Xref: think net.consumers:4316 net.cooks:3995 net.veg:511

> Does anybody out there know why non-dairy creamers are often the
> "creamer-of-choice" at many restaurants???????????

	Because the "cream" for coffe usually sits on tables or is otherwise
exposed to room temperatures for extended periods of time.  There is a 
considerable risk for spoilage were "real" milk or cream to be used, whereas
non-dairy creamers are significantly more immune to spoilage due to lack of
refrigeration.
	I suspect that restaurants would be less inclined to have complaints
about spoiled milk or cream, as opposed to complaints merely about the use of
a non-dairy creamer.

==>  Larry Lippman @ Recognition Research Corp., Clarence, New York        <==
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