From: utzoo!decvax!minow Newsgroups: net.cooks Title: Ultrapasteurized Cream Article-I.D.: decvax.427 Posted: Thu Mar 10 18:20:18 1983 Received: Fri Mar 11 05:33:52 1983 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