On 28/04/2015 01:41, Huge wrote:
On 2015-04-27, Capitol wrote:
Huge wrote:
On 2015-04-27, wrote:
Dave Plowman (News) wrote:
In articlegq6dndMryKiNLqHInZ2dnUVZ8rGdnZ2d@brightvie w.co.uk,
wrote:
The other good tip is Cravendale milk - you can keep 4 x 1litre bottles
of that in the fridge and the stuff lasts for ages. Even when opened
it's then good for a week - bloody amazing stuff.

Yes, the supermarkets have now managed to convert the customers to
sterilised milk. When you actually get to taste fresh milk, you remember
how milk ought to taste.

I'd guess you've never tasted sterilised milk. Otherwise you'd know the
norm is pasteurised - a very different thing.


Another subject you need educating about Dave? Your ignorance amazes me.

Cravendale is not sterilised.

And as Dave says, sterilised milk tastes completely different from pasteurised.

So you're the ignoramus.

Sterilisation is a step beyond pasteurisation. If you increase the
pasteurisation time/temperature, you get closer to sterilisation.
Currently supplied supermarket milk is both homegenised and with an
extended pasteurisation time/temp[erature. The result is milk which is
closer to a traditional sterilised milk. Who's ignorant now?

You.

And Cravendale is nasty. Not as nasty as UHT, but still not good
drinking milk IMO, and I drink quite a lot.

Microfiltration is very popular in Europe too - I'm getting better at
spotting the small print on milk now. OTOH you can also sometimes get
untreated, which is a special treat.