render@uiucdcsb.CS.UIUC.EDU (02/10/86)
> Does anybody out there know why non-dairy creamers are often the > "creamer-of-choice" at many restaurants??????????? Probably because it is cheap and damn near indestrucible--milk or cream both go bad in a relatively short time under the same conditions. I recommend to anyone who cannot abide the stuff to go ahead and order a glass of milk--you get more than you need, but it is simpler than berating a recalcitrant waitress for 15 minutes. Unless, of course, you get your jollies out of doing that. Hal Render University of Illinois at Urbana-Champaign {pur-ee, ihnp4} ! uiucdcs ! render render@uiucdcs.CS.UIUC.EDU
medley@uiucdcs.CS.UIUC.EDU (02/14/86)
Is non-dairy whey defined in the same rule that makes preserves with more fruit than is required imitation preserves?
silber@batcomputer.TN.CORNELL.EDU (Jeffrey Silber) (02/20/86)
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.
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Jeffrey A. Silber silber@devvax.tn.cornell.edu
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