Half a croissant, on a plate, with a sign in front of it saying '50c'
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Crust-free Milk Carton

 doesn't that *bother* you?
  (+10, -2)(+10, -2)
(+10, -2) 		  [vote for,
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The world needs a milk carton design that is similarly inexpensive, easy-to-operate, and securely resealable the same as present plastic cartons, but the lip should be engineered so as to prevent the formation of that evaporated milk cruft. It just weirds me out to twist the cap off the milk and have flaky, translucent white gunk fall off.
—absterge, Dec 29 2000

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       Yes. Gross. Especially when some falls off into your cereal as you pour.
—PotatoStew, Dec 29 2000
   

       Not sure if it's "bad" for you, but that's not the concern. It's more an aesthetic thing. I mean, c'mon, *milk* *crust*?! That's exceedingly gross. Dissolution or not, I *heard* the crunch when I twisted the cap and *saw* the flakes when they fell (and possibly *felt* them when they hit my hand), so I know they're in there regardless... ugh.   

       I considered the cardboard ones before posting this, but they tend to not reseal as securely as the plastic ones, and are far less durable; they are, however, much more pleasant to drink directly from, as the lip tends to just stay moist... now THAT is probably bad for you! :)
—absterge, Dec 29 2000
   

       Maybe if the rim of the bottle or the inside of the cap was coated with a thin, absorbent material.
—PotatoStew, Dec 29 2000
   

       This is pointless, but, does anyone in your house eat lots of glazed donuts?
—reensure, Dec 29 2000
   

       Why doesn't this happen with other liquids (juice, etc.)?
—egnor, Dec 30 2000
   

       Ketchup and mustard crust is rather nappy as well...
—seizethefish, Dec 30 2000
   

       Here's a novel idea....buy smaller cartons/bottles of milk, use them up quicker and this wont leave time for a crust to form. (said with heavy sarcasm in voice)
—ickledinkle, Jan 11 2001
   

       Down with milk crust.
—Vance, Feb 05 2001
   

       I had to revisit this entry and give it my hot, er, crusty croissant, after tonight's milk carton episode, whose crust eruption dispersed said heinous material all over my black sweatshirt. It was pretty disgusting.
—cswiii, Dec 07 2001
   

       *retch*
—finklestein, Dec 07 2001
   

       Bleurgh. Anything which rids us of this menace has *got* to be worthy of a croissant.
—salachair, Dec 07 2001
   

       So wipe the rim before replacing the cap.
—phoenix, Dec 07 2001
   

       Exactly! I use Baileys in my coffee (just a little). I always wipe the threads of the bottle with a damp cloth as the crust-factor is high and I hate crust in my coffee.
—bristolz, Dec 07 2001
   

       [phoenix} is on the right track, but wiping off the rim before replacing the cap interferes with the overriding right to be lazy, sort of the "prime directive" in effect here. There needs to be a solution to the problem that eliminates milk crust without anyone really having to do anything -- some sort of automated removal device. Milk crust wipers, or something...
—snarfyguy, Dec 08 2001
   

       Okay, Snarfyguy . . . How about if the threads on the bottle were made of a dense foam, dense enough for a very good seal, and also impregnated with milk-dissolving solvent of some sort (ethyl alcohol based?)
—bristolz, Dec 08 2001
   

       Now we're getting somewhere.
—snarfyguy, Dec 09 2001
   

       Or make the solvent arsenic-based.
—jester, Dec 10 2001
   

       Arsenic compounds don't tend to be good solvents. But maybe nitric acid.
—pottedstu, Dec 10 2001
   

       So......what is your idea on how to remedy this? Don't get me wrong, I have actually tasted this stuff(not on pupose of course).
—the fiddler, Mar 09 2006
   

       The cardboard cartons with the plastic spouts (I see them used on orange juice fairly often) seem as though they might work.
—drememynd, Aug 13 2007
   


 

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