Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Path: utzoo!decvax!genrad!panda!talcott!harvard!seismo!rochester!bullwinkle!batcomputer!silber
From: silber@batcomputer.TN.CORNELL.EDU (Jeffrey Silber)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamer (really UHT milk)
Message-ID: <268@batcomputer.TN.CORNELL.EDU>
Date: Thu, 20-Feb-86 14:28:52 EST
Article-I.D.: batcompu.268
Posted: Thu Feb 20 14:28:52 1986
Date-Received: Sat, 22-Feb-86 08:09:41 EST
References: <3895@glacier.ARPA> <1237@lll-crg.ARpA> <11830@ucbvax.BERKELEY.EDU> <1931@saber.UUCP> <158@slu70.UUCP>
Reply-To: silber@batcomputer.UUCP (Jeffrey Silber)
Distribution: na
Organization: Theory Center, Cornell University, Ithaca NY
Lines: 21


There is a product out in this country, and that has been available elsewhere
in the world for some time, called Ultra-high temperature milk.  This is milk
that has been processed at higher than normal pasteurization temperatures and
packaged in the new "aseptic" packaging (like the juice boxes that are out).
This does not require refrigeration and keeps for extended periods of time.
I have not tasted it, but it has been written up in Consumer Reports and their
response was, if I recall, that it is not as good as fresh, but better than
powdered. 

-- 

------------------------------------------------------------------------------
A million here, a million there ... they all add up.
------------------------------------------------------------------------------

Jeffrey A. Silber              silber@devvax.tn.cornell.edu
Business Manager               JAS@CORNELLD
Center for Theory & Simulation {decvax,ihnp4,cmcl2,vax135}!cornell!devvax!silber
   in Science & Engineering    265 Olin Hall
Cornell University             Ithaca, NY  14853