Magda wrote:
    >
    >
    > =====
    > Le verbe "aimer" est le plus compliqué de la langue. Son passé n'est jamais simple, son présent n'est qu'imparfait et son futur toujours conditionnel.

Good line! Where's it from?

Magda wrote:
    >
    > On Sun, 02 Feb 2003 21:23:27 -0500, in rec.travel.europe, Dave Smith
    > arranged some electrons, so they looked like this :
    >
    > ... Not at all. I was really upset when I first heard that my government was thinking of
    > ... banning the import of unpasteurized cheeses because I love freshly grated Parmesano
    > ... Remaggio,
    >
    > Do you mean Parmigiano Reggiano ?
    >
    > ... ... > > I would suggest that the reason that producers are reluctant to pasteurize
    > ... > > the milk products is that they get a superior product with the raw stuff.
    > ... >
    > ... > Perhaps because they're STARTING with "a superior product"?
    > ...
    > ... Sorry, but I am not an agricultural specialists. The milk is coming from cows and
    > ... other milk producing mammals that are basically the same as the cows here.
    >
    > Maybe, but the cows don't have the same pastures, and the climate is not the same, either.

Also, as part of the "pastuerization" process, water is added to the
milk to replace the fluid lost in the actual procedure - They don't
always measure the amount of "replaced" fluid too carefully. (And IMO,
"raw" milk has more flavor, quite apart from the health benefits -
heat-sensitive enzymes, etc. - that pastuerization removes.)


    >
    > =====
    > Le verbe "aimer" est le plus compliqué de la langue. Son passé n'est jamais simple, son présent n'est qu'imparfait et son futur toujours conditionnel.

Tim wrote:
    >
    > > This is probably true for chocolate, but I think the hold is well below
    > > freezing, and cheese doesn't take well to freezing.
    >
    > Depends on the cheese. Cheddar freezes brilliantly.

But ceases to be a cheese one can smoothly slice and becomes crumbly,
like Cheshire.

Frank Matthews wrote:
    >
    > Chocolate does not freeze well either.

Certainly not if it's dark chocolate - even keeping it in the
refrigerator for any length of time thends to turn it white (or rather,
give it white blotches).

Barbara Vaughan wrote:

    > This is probably true for chocolate, but I think the hold is well below
    > freezing, and cheese doesn't take well to freezing.

I don't think this is relevant - even if the hold is freezing, I doubt
anything in it freezes. Certainly never noticed my luggage cold to the
touch, nor have I found icicles in my cosmetics.

Has anyone seen evidence of something having been frozen in the hold?

joan
--
Joan McGalliard, UK http://www.mcgalliard.org

Joan McGalliard wrote:
    > Barbara Vaughan wrote:
    >> This is probably true for chocolate, but I think the hold is well below
    >> freezing, and cheese doesn't take well to freezing.
    > I don't think this is relevant - even if the hold is freezing, I doubt
    > anything in it freezes. Certainly never noticed my luggage cold to the
    > touch, nor have I found icicles in my cosmetics.
    > Has anyone seen evidence of something having been frozen in the hold?

Sometimes my luggage is freezing cold to the touch and I've had equipment
with condensation due to rapid warming-up at landing.

I think (but do not know) that they can choose whether to heat the hold, and
make that decision based on what sorts of paid cargo they are carrying.

miguel
--
Hit The Road! Photos and tales from around the world: http://travel.u.nu

Joan McGalliard wrote:
    >
    > Barbara Vaughan wrote:
    >
    > > This is probably true for chocolate, but I think the hold is well below
    > > freezing, and cheese doesn't take well to freezing.
    >
    > I don't think this is relevant - even if the hold is freezing, I doubt
    > anything in it freezes. Certainly never noticed my luggage cold to the
    > touch, nor have I found icicles in my cosmetics.
    >
    > Has anyone seen evidence of something having been frozen in the hold?

No, I've never seen evidence of actual freezing, but I've picked up some
very chilly luggage. I don't usually carry liquids, so I don't know how
I would be able to detect freezing. Maybe the next time I travel, I'll
carry a min-max thermometer!

Barbara

[email protected] (Miguel Cruz) wrote in
news:[email protected]:

    > Joan McGalliard wrote:
    >> Barbara Vaughan wrote:
    >>> This is probably true for chocolate, but I think the hold is well
    >>> below freezing, and cheese doesn't take well to freezing.
    >> I don't think this is relevant - even if the hold is freezing, I
    >> doubt anything in it freezes. Certainly never noticed my luggage cold
    >> to the touch, nor have I found icicles in my cosmetics.
    >> Has anyone seen evidence of something having been frozen in the hold?
    >
    > Sometimes my luggage is freezing cold to the touch and I've had
    > equipment with condensation due to rapid warming-up at landing.
    >
    > I think (but do not know) that they can choose whether to heat the
    > hold, and make that decision based on what sorts of paid cargo they
    > are carrying.
    >
    > miguel

I have also found my luggage quite cold when I picked it up. I've never
had anything freeze but then again one never knows why somethings break
in your luggage whether it was due to the cold or to droping. I know
often my glass cosmetics break in transport when I though they were well
packed. I always thought it was due to rough handling or bad packing.
Could it have been due to the cold?

The obviously heat the cargo if there are animals.

Bought some roquefort at the duty free at CDG, just as a last minute
kind of thing after they assured me I wouldn't need to refridgerate it
in a 15-hour flight (to the West Coast).

The price was a bit more but I'd looked around in the city and it
generally ranged around 20-22 Euros for a kilo while I paid maybe 15
euros 750 grams at the duty free.

Comparing prices it appeared to be about $15 a pound here. So it's not
that much more expensive even though supposedly roquefort was one of the
times they slapped a stiff tariff on.

So unless you want to bring back a lot of it to save money, doesn't seem
like it's worth the hassle when you can just buy it locally.

Emilia wrote:
    >
    >
    > I have also found my luggage quite cold when I picked it up. I've never
    > had anything freeze but then again one never knows why somethings break
    > in your luggage whether it was due to the cold or to droping. I know
    > often my glass cosmetics break in transport when I though they were well
    > packed. I always thought it was due to rough handling or bad packing.
    > Could it have been due to the cold?

Possibly - I've never packed anything but clothing and books, maps, etc.
in my checked luggage - nothing that would be damaged by excessive cold
or heat. I prefer to have easy access to my cosmetics and personal
items, so pack those in my carry-on.

    >
    > The obviously heat the cargo if there are animals.

One would hope, although everyone has heard horror stories involving
shipping pets! (One can only hoe they are apocryphal.)

"EvelynVogtGamble(Divamanque)" wrote in
news:[email protected]:

    > Emilia wrote:
    >>
    >> I have also found my luggage quite cold when I picked it up. I've
never
    >> had anything freeze but then again one never knows why somethings
break
    >> in your luggage whether it was due to the cold or to droping. I know
    >> often my glass cosmetics break in transport when I though they were
well
    >> packed. I always thought it was due to rough handling or bad packing.
    >> Could it have been due to the cold?
    >
    > Possibly - I've never packed anything but clothing and books, maps,
etc.
    > in my checked luggage - nothing that would be damaged by excessive cold
    > or heat. I prefer to have easy access to my cosmetics and personal
    > items, so pack those in my carry-on.
    >

I know I'm supposed to take my cosmetics & toiletries with me on one of
those cute make-up cases (that I always want to buy but know I won't use)
but I just can't be bothered! I pack everything I can & throw it in the
hold.

EvelynVogtGamble(Divamanque) wrote:
    >
    > Dave Smith wrote:
    >
    >>What's wrong with having a label that warns consumers that the product is
    >>unpasteurized and that you could possibly become quite ill as a result of eating
    >>it?

    > Are you implying that Europeans do not inspect their cattle for diseases
    > that might be transmitted in milk products? (Salmonella seems to be
    > much more prevalent in the "pastuerized" US than it is in Europe.)

That's a good point. Labeling should be required with implementation a
year after the full implementation of such a warning on raw untreated eggs.

Frank Matthews

    >>I would suggest that the reason that producers are reluctant to pasteurize
    >>the milk products is that they get a superior product with the raw stuff.

    > Perhaps because they're STARTING with "a superior product"?