Horrid ! But we had iced buns too, so they took the taste away !
gracious… lucky you !!!
Good heavens! I’d forgotten the iced buns. That brings back memories - I can taste them. 
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In that case, maybe you could describe yourself as ‘UHT-totaler’… 
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Like @JohnBoy I loved school milk. It was never left in the sun and was always refreshingly cold when we got it. It was accompanied by bread and butter on Monday, Tuesday and Thursday, bread and jam on Wednesday and a currant bun on Friday. The goodies were served in the school foyer and taken into the school yard to eat, with the empties deposited in crates outside the school yard door. For some strange reason, a sizeable minority didn’t like the milk so there was always extras which the milk drinkers were allowed to tuck into. Happy Days 
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Have been called worse so that’ll do
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Put more succinctly, URAUHTTT (wish I was better at this sort of thing in French)
Some years ago I was chair of the governing body at an FE college. Meetings often got bogged down with staff using initials for this that and the other often leaving members unable to follow the business of the day.
I instructed that a list be drawn up of all the initials used so that everyone could understand.
It transpired that some of the teaching department heads using the initials didnt actually know what they stood for!
All heads of department attended meetings and a rule of the college was that to be a head of department they must have a masters degree.
URAUHTTT ?
Give me a clue.
Apologies for being too opaque, it’s largely phonetic so try saying it out loud!
Don’t normally use texting language, but so many initials were piling up in our exchange, I thought I’d have a go.
If it’s any consolation, I struggle with all the French acronyms.
OK. Now I’m really confused.
Could someone spell it out please?
@JohnBoy’s favourite drink is milk so,
Are you a UHT (type of milk) teetotaller?
Hope that’s clearer than lait cru.
Incidentally, I probably haven’t drunk cow’s mile for going on sixty years (and when I did it was unpasteurised direct from the farm next door), yet love the thin, acidic buffalo milk in packets of mozzarella.
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Isn’t it kept in whey or brine? Buffalo milk is thicker than even full fat cow’s milk.
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[quote=“vero, post:52, topic:48090”]
Isn’t it kept in whey or brine?
Thanks for that - had always assumed…
They’re now making fromage de bufflonne nearby in the SE Cantal (ed. SW!) - it’s very good and super creamy- the bleu is like dolcelatte, but firmer and creamier
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My milk horror-story does have a happy ending…
I became an expert in detecting milk which was (perhaps) not as delicious/fresh as it should be… at 1,000 paces 
and I do drink milk (cows or goats) … chilled and flavoured … or when added to tea/coffee… will happily try chilled buffalo milk if the opportunity arises.
