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Re: Cabbage and Tunnel Carpal Sydrome
2005-07-25 04:44:39
On 24 Jul 2005 21:00:46 -0700, "jaym1212"
>> Vitamin E is a preservative. > >As I understand it, Vitamin E is an antioxidant that delays >polyunstaturated oils from becoming rancid. > >> HEB calls it "value added". > >:) > >> Does their milk have a longer shelf life than normal? > >The last gallon (with E) went bad in about 2 or 3 weeks in my fridge. It would be interesting to know how long it lasts after its expiration date and compare with other brands for the same thing. I am suspicious of milk that lasts too long. I just know it is not ordinary milk. Ora
2005-07-25 08:24:11
> It would be interesting to know how long it lasts after its expiration date and > compare with other brands for the same thing. I am suspicious of milk that > lasts too long. I just know it is not ordinary milk. Whether milk putrifies or sours is probably more dependent on bacterial flora of the milk. If milk has antibotics, does it encourage putrification? Does milk commonly have antibiotics? Does anyone know if "unadulterated" milk tends to sour or putrify if left standing either in fridge or at room temperature? I have had mild, sour-tasting milk (in third world countries) but I don't know how it was prepared. |
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