Why does Half&Half stay fresh so long in the fridge?!
Is it the fat content, or is it "stabilized" with chemicals!?Www@FoodAQ@Com
Answers:
Half and Half is usually ultrapateurized, which means that it goes through a very high heat treatment to kill the bacteria that would normally spoil milk!.
If you are wondering why the fat doesn't seperate it is because they homogonize the milk, which basically uses high pressure to make the fat particles smaller and less likely to seperate!.
It is also possible that they could be using antimicrobials to make it last longer or emulsifiers to keep the fat in solution!.
If you read the label you should be able to tell what they put in it!.Www@FoodAQ@Com
If you are wondering why the fat doesn't seperate it is because they homogonize the milk, which basically uses high pressure to make the fat particles smaller and less likely to seperate!.
It is also possible that they could be using antimicrobials to make it last longer or emulsifiers to keep the fat in solution!.
If you read the label you should be able to tell what they put in it!.Www@FoodAQ@Com
its basicly milk and cream stabilized i am sureWww@FoodAQ@Com