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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: <1932@saber.UUCP>
Date: Tue, 18-Feb-86 19:22:52 EST
Article-I.D.: saber.1932
Posted: Tue Feb 18 19:22:52 1986
Date-Received: Wed, 19-Feb-86 21:52:55 EST
References: <3895@glacier.ARPA> <1237@lll-crg.ARpA> <11830@ucbvax.BERKELEY.EDU> <1931@saber.UUCP> <158@slu70.UUCP>
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> 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.
Thanks for the answer.

> I think what is being
> referred to as 'sterilized milk' is milk that has been irradiated by gamma
> radiation.
Sterilized milk (aka skimmed milk in the UK) is sterilized.  A vile number has
been done on the flavour.  It is not done with gamma rays.

> 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.
This is "long life" milk.  I don't know what they do with it.  It's been around
for so long that I don't think it's irradiated.
-- 
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"