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From: msc@saber.UUCP (Mark Callow)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <1931@saber.UUCP>
Date: Thu, 13-Feb-86 14:50:55 EST
Article-I.D.: saber.1931
Posted: Thu Feb 13 14:50:55 1986
Date-Received: Fri, 14-Feb-86 03:37:53 EST
References: <3895@glacier.ARPA> <1237@lll-crg.ARpA> <11830@ucbvax.BERKELEY.EDU>
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Organization: Saber Technology, San Jose, CA
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> 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

Isn't pasteurising sterilizing?

I was brought up in England and I think this is what we also call
"skimmed milk".  It has the fat removed and something else done to it
because it tastes horrid.  The memory of it stopped me trying low- and
non-fat milk here.

The main difference between milk here and in England is that in England
it is not homogenized.  Also as I recall, milk in England tends to spoil
faster than milk here.  Also cream in England is a dream.  I wish I
could get cream like that here.
-- 
From the TARDIS of Mark Callow
msc@saber.uucp,  sun!saber!msc@decwrl.dec.com ...{ihnp4,sun}!saber!msc
"Boards are long and hard and made of wood"