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From: reintom@rocky2.UUCP (Tom Reingold)
Newsgroups: net.consumers,net.cooks,net.veg
Subject: Re: Restaurants Using Non-Dairy Creamers
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Date: Sun, 16-Feb-86 10:50:26 EST
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Posted: Sun Feb 16 10:50:26 1986
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> Isn't pasteurising sterilizing?

I think the difference is how long and how hot the process is.
Pasteurization is the shorter and cooler of the two processes.
Sterilization allows for no growth of any living organisms;
pasteurization allows for a little.  The reason milk is generally
pasteurized is that sterilization destroys the taste of milk.  This
discussion, however, proves that recently, customers taste does not
weigh at all against business peoples' profits, as sterilized milk
and non-milk are now tolerated by many people.

Tom Reingold