Quote:
Originally Posted by phenomshel
You're on a roll today, Geoff. I have an off the wall question for you. It's not really weather related (well maybe it is...). Anyway: In The Windsor Knot, by Sharyn McCrumb, one of the main characters is visiting his home in Scotland (the book is set in the early '90's or late '80's, so fairly recently). He's talking to his brother about how when he moved to the United States he tried leaving the milk on the kitchen table like they do in Scotland and it went bad in half a day. Do people in Scotland keep their houses that cold that you can leave milk out? Or is it that the milk is different some way and doesn't go bad when it's warm as fast as the ultra pasteurized stuff we get in the United States does? This has been bugging me for literally YEARS, LOL.
|
fresh undidled with milk lasts longer than the milk that has been through all of the pasturization processes