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From: guy@slu70.UUCP
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
Message-ID: <158@slu70.UUCP>
Date: Sun, 16-Feb-86 14:05:30 EST
Article-I.D.: slu70.158
Posted: Sun Feb 16 14:05:30 1986
Date-Received: Mon, 17-Feb-86 20:58:36 EST
References: <3895@glacier.ARPA> <1237@lll-crg.ARpA> <11830@ucbvax.BERKELEY.EDU> <1931@saber.UUCP>
Distribution: na
Organization: Saint Louis University, St. Louis, MO
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Xref: ltuxa net.consumers:3853 net.cooks:4568 net.veg:473
Summary: sterilized milk

In article <1931@saber.UUCP>, msc@saber.UUCP (Mark Callow) writes:
> 
> Isn't pasteurising sterilizing?
> 
Not completely. It's something of a compromise as heating milk high enough to
completely sterilize it does a number on the flavor. I think what is being
referred to as 'sterilized milk' is milk that has been irradiated by gamma
radiation. I've heard that it can be stored unopened at room temperature almost
indefinitely. I don't think it's available in this country although the FDA
may be relaxing somewhat. I think that they are now permitting limited use
of irradiation to kill trichinoid (sp?) worms in pork.