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Janet

In article >,
says...
>
> On 6/15/2012 11:34 PM, Cheryl wrote:
> > I found in my fridge a container of whipped cream cheese with best used
> > by date of 8/11. Nothing at all wrong with it, no fuzz or blue or off
> > smell, and it tasted fine. I used it to make a spread for crackers
> > tonight. I always use ultra pasteurized half and half for my coffee and
> > it has such a far off expiration date when I buy it. What does this
> > method do to make dairy products last so long?

Normal pasteurisation heats the milk to 74 degrees.

Long-life/ UHT (ultra heat treated) is heated to 140 C, way beyond
boiling point.

> > So if I don't post tomorrow I've gotten so sick I can't get out of bed,
> > and please call 911 for me. I've also learned that most food can be
> > gummed instead of chewed, so I'm enjoying my crackers.
> >
> > Let it be known I'm not one of those who are weirded out by old food. If
> > it smells ok and nothing is growing on it, I'll try it. Though with 2
> > dental implants in the last month I've been on antibiotics so long my
> > system is screaming out. Glad I have some fresh made frozen yogurt in my
> > freezer!
>
> Not even a tinge of food poisoning this morning. I sometimes wonder
> about how some foods can be "good" for so long.

Depends what you call "good"; the taste and vitamin content of UHT are
inferior to fresh.

Janet