this post was submitted on 02 Apr 2024
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I only have two memorable questions from customers while I was working at Walmart.
First had a teenager come up and ask if we had sour cream that wasn't frozen. I ask if she meant refrigerated and she insisted the only sour cream she found was in the freezer. So I go over to the REFRIGERATOR it's supposed to be in and there it is. I say this isn't frozen. She gets huffy and says "well, I mean not cold. Do you have sour cream that isn't kept cold?" No... Nobody does! It's dairy!
Second was a dude asking me for the "crunchy ice cream" he got last time that he really liked. "What was in it to make it crunchy?" I ask. "Oh nothing, it was just plain vanilla." 🤨 Thought maybe he wanted dipping dots, but that wasn't it. All I could assume after that was he got some freezer burned garbage, giving it that icy crunch.
Dairy can be kept warm. Pretty common for shelf stable milk. Not sour cream though.
For a limited amount of time and according to the thermic treatement. Pasteurised milk and dairy should be refrigereated. Similarly, cheese must be set at ~4-8°C temperature range. Also in the EU cheese can be made with regular milk as long as it is processed accordinfly, with many exceptions (there's abound to be thousands of cheeses in the EU). Sterilised milk (121°C treatement) is labeled as UHT (ultra high temperature) can instead be conserved just fine, and can be used to make cheese if you add a starter microbe to the mix. Milk is frail, whenever it spoils, it smells like no other thing on earth. And it stinks the fridge worse than mercaptanes in a chemistry lab. You ever smelled mercaptanes? It's an experience
Shelf stable milk can be kept at room temp (~20-25C) long term until opened. The supermarkets have shelves of it unrefrigerated.
You mean UHT milk?
Yes, that looks like the same thing