LogFAQs > #950726716

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Topic	Good news: saved a fuck ton of money. Bad news: I'm going to die
UnholyMudcrab 02/17/21 2:50:21 AM #12:	Kastrada posted... Turtlebread posted... is this true and how? If the average is a week from the whatever-date to ingestion is a week, then Korean milk is like a week and a half or two weeks. No clue why. I would assume they have more additives, or less restrictions, compared to the US FDA. It's because their method of pasteurization is different. They heat the milk much higher, which kills bacteria spores and extends the shelf life to a matter of months. --- https://imgur.com/VeNBg https://imgur.com/gd5jC8q https://imgur.com/PKIy7 https://imgur.com/3p29JqP <cite>UnholyMudcrab posted [p:950726716] in Good news:... [t:79299710]...</cite> <quote>Kastrada posted...</cite> <quote>Turtlebread posted... </cite> <quote> is this true and how?</quote> If the average is a week from the whatever-date to ingestion is a week, then Korean milk is like a week and a half or two weeks. No clue why. I would assume they have more additives, or less restrictions, compared to the US FDA.</quote> It's because their method of pasteurization is different. They heat the milk much higher, which kills bacteria spores and extends the shelf life to a matter of months. --- https://imgur.com/VeNBg https://imgur.com/gd5jC8q https://imgur.com/PKIy7 https://imgur.com/3p29JqP</quote> ... Copied to Clipboard!
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