minow (03/11/83)
As noted, ultrapasteurized cream is an inferior product. The high heat needed for the Pasteurization cooks the milk proteins -- so the stuff won't whip properly. To get around this problem, the dairy adds "mono- and diglycerides and sodium alginate" -- sometimes known as bar foam. The fresh cream maker sounds more interesting by the minute. Martin Minow decvax!minow