Quote:
Originally Posted by Bill Douglas
Hi John, us New Zealanders don't like to talk to those dirty forigners  but I'm guessing they are the same as us.
Our milk is homogenised (yes spelling is correct) and I believe it's a sort of heat treatment that kills off something but doesn't give it that UHT cooked taste. Also my mistake the 3% stuff I use is actually 3.8% - so the same as your 4%
We can get the UHT but I keep it as emergency milk only. |
Bill, a thousand apologies, my conflation of your nationality with Australia was entirely unintentional. I don't imagine you are put off as deeply as I would be had you unintentionaly referred to me as Canadian, however.
We are starting to see UHT milk here in the USA, but market acceptance is slow, insofar as it's just ODD to not refrigerate a dairy product.
Sorry again, I shall raise a glass high in the direction of the Southern Hemisphere on the next ANZAC day. . .