Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
It's as much a hovercraft as a pancake is a waffle.

idea: add, search, annotate, link, view, overview, recent, by name, random

meta: news, help, about, links, report a problem

account: browse anonymously, or get an account and write.

user:
pass:
register,


                 

Keep Milk Cold

 Restaurant Milk Jugs
  (+2)
(+2) 		  [vote for,
against]

A milk jug based on frozen water (ice I suppose) held between an inner and outer shell. The jugs are cleaned, and placed in a freezer until the water is frozen. Then when they are put on the tables, the milk stays cool/fresh longer. At last, no lumpy bits of warm milk in my coffee. (Based on the way a vacuum flask is made, except with water where the vacuum exists). For quick freezing, a blast freezer could be installd in the restaurant (for extremely busy restautants).
—forklift, Aug 15 2003

[link]






       Wow. Cloned Milk Jugs.
—thumbwax, Aug 15 2003
   

       Why not just use a thermos?
—phoenix, Aug 15 2003
   

       I've had that experience (more than once!!) of the lumpy milk. I think this is a great idea. While you're at it, could you un-invent those nasty steel milk jugs that make it difficult not to spill the milk - the ones with the excuse for a spout on it.
—PaddyPat, Aug 15 2003
   

       [Paddy] \\While you're at it ...\\ Same request for short lipped coffee pots etc. that drip.
—kbecker, Aug 15 2003
   

       Do you suppose that by giving up the insulating vacuum layer to initially cold, but warming, ice will keep milk colder longer than just leaving it as a vacuum?
—bristolz, Aug 15 2003
   

       milk does curdle but usually not in "storage" unless, of course, you store it in the oven.
—bristolz, Aug 15 2003
   

       I’ve got a counter top ice cream freezer that works nearly exactly as you’ve described, except it has some solution with a freezing point lower than 32°F (0°C). It doesn’t last for an extremely long time at room temperature, but for nearly an hour. I’m afraid that if you used water, it wouldn’t stay cold long enough, and if you used a colder solution, it would freeze the milk.   

       edit—my limited experience with milk in jugs at restaurants tells me that it is usually half and half, which has roughly 10-12% fat, I should think it would freeze at some point lower that 32° --maybe 29 or 30°. Could a colder than ice solution be used then?   

       An extension of the idea (maybe overcomplicated): surround the milk with a chamber of frozen water, then surround that with a vacuum chamber, like a thermos.
—swamilad, Aug 16 2003
   

       You can do this now with a thermos.
—travbm, Nov 02 2015
   
      
[annotate]
   


 

back: main index
business  computer  culture  fashion  food  halfbakery  home  other  product  public  science  sport  vehicle