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