Help, I can't eat any more lasagna.

[DeejayDebi]

I did not know they could do that without labeling it until now. I don't think all WalMarts are alike. I think John has used milk from his WalMart with no problems. I can buy store brand milk from a grocery next door with no problems at all it's only WalMart I have trouble with.

[Sailor Con Queso]

In teeny tiny print on the bottom it says: "ESL high-temperature processing for an extended shelf life."

There you have it. Ultra Pasteurization without labeling it as such. I'm sure they do that because some people know that UP milk is garbage and they don't want to draw attention to an inferior product. The benefit for them is the extended shelf life for both shipping and retail. I'll bet that they extend the "Expires By:" date accordingly. UP milk is pretty much sterile. If it is packaged correctly, it theoretically doesn't even need refrigeration until opened.

I find that Wal-Mart milk is generally worthless for Mozzarella or other pasta fillata cheeses. However, I have had pretty good luck with Sam's Club milk with added CaCl - even though they are owned by Wal-Mart.

Lots of products, especially food products don't give you the whole story on the label. For example, there are food storage containers out there that brag about how much longer food will stay fresh. Well, it really does, but did you ever wonder why? Well it's silver nano-particles. Yes, right out of science fiction. (Silver is a wonderful "natural" germicide)They don't tell you that on the package because focus groups have proven that a product labeled as containing silver nano-particles scares the public.

[DeejayDebi]

The average person would probably think ULTRA pasteurized is better. Like New and Improved detergent!

[Sailor Con Queso]

Sad but true.

[jackdag]

est and uht its all ultrapasteurisation those milk dont work for cheese making try many brand same result bad curdlind poor clean break and very long time to curd so now i avoid all of them my clue is that the eating process on plate at 165 degree f for 15 sec destroy the molecule chain now i alawys look on small print and avoid all those fast method pasteurisation like my mom always say old method sometime is better

[jackdag]

As i noticed with this type of milk have few bad experience EST and UHT are ultrapasteurisation and always problem, with making cheese, now i always read fine label print, as i understand they treat milk to high temperature 165 F for 15 second over heat metal plate for longer preservation mode, that proably broke the molecule chain, so now i always avoid those milk and never have this kind of problem with a clean brake