Hi all, a couple of sunday morning ponderings for you if I may.

once you have broken the seal on a packet of cheese, it generally goes
off in a few weeks, whereas butter will last months (maybe a year) in
the fridge before it's inedible. but they're both made of basically the
same thing. how does this work?

also, milk lasts even less long than either butter or cheese - how
come?

Andy

wrote:
> Hi all, a couple of sunday morning ponderings for you if I may.
>
> once you have broken the seal on a packet of cheese, it generally goes
> off in a few weeks, whereas butter will last months (maybe a year) in
> the fridge before it's inedible. but they're both made of basically the
> same thing. how does this work?
>
> also, milk lasts even less long than either butter or cheese - how
> come?
>
> Andy

related:
http://bioteach.ubc.ca/Bioengineerin...logy/index.htm

"dee" > wrote in message
oups.com...
>
> wrote:
>> Hi all, a couple of sunday morning ponderings for you if I may.
>>
>> once you have broken the seal on a packet of cheese, it generally goes
>> off in a few weeks, whereas butter will last months (maybe a year) in
>> the fridge before it's inedible. but they're both made of basically the
>> same thing. how does this work?
>>
>> also, milk lasts even less long than either butter or cheese - how
>> come?
>>
>> Andy
>
> related:
> http://bioteach.ubc.ca/Bioengineerin...logy/index.htm

Thank you for that, it is most interesting but I can't actually see the
answer to the question above. I may be missing something and I would be
grateful if you could point it out?

O
>

Ophelia wrote:
> "dee" > wrote in message
> oups.com...
> >
> > wrote:
> >> Hi all, a couple of sunday morning ponderings for you if I may.
> >>
> >> once you have broken the seal on a packet of cheese, it generally goes
> >> off in a few weeks, whereas butter will last months (maybe a year) in
> >> the fridge before it's inedible. but they're both made of basically the
> >> same thing. how does this work?
> >>
> >> also, milk lasts even less long than either butter or cheese - how
> >> come?
> >>
> >> Andy
> >
> > related:
> > http://bioteach.ubc.ca/Bioengineerin...logy/index.htm
>
> Thank you for that, it is most interesting but I can't actually see the
> answer to the question above. I may be missing something and I would be
> grateful if you could point it out?
>
> O

just related

> >

"dee" > wrote in message
oups.com...
>
> Ophelia wrote:
>> "dee" > wrote in message
>> oups.com...
>> >
>> > wrote:
>> >> Hi all, a couple of sunday morning ponderings for you if I may.
>> >>
>> >> once you have broken the seal on a packet of cheese, it generally goes
>> >> off in a few weeks, whereas butter will last months (maybe a year) in
>> >> the fridge before it's inedible. but they're both made of basically
>> >> the
>> >> same thing. how does this work?
>> >>
>> >> also, milk lasts even less long than either butter or cheese - how
>> >> come?
>> >>
>> >> Andy
>> >
>> > related:
>> > http://bioteach.ubc.ca/Bioengineerin...logy/index.htm
>>
>> Thank you for that, it is most interesting but I can't actually see the
>> answer to the question above. I may be missing something and I would be
>> grateful if you could point it out?
>>
>> O
>
> just related

Ok)

On 4 Jun 2006 02:11:57 -0700, "dee" > wrote:

>> also, milk lasts even less long than either butter or cheese - how
>> come?
>>
>> Andy
>
>related:
>http://bioteach.ubc.ca/Bioengineerin...logy/index.htm

Boy that is more than I want to know about why I have to buy cheese more often.

Terry wrote:
> On 4 Jun 2006 02:11:57 -0700, "dee" > wrote:
>
> >> also, milk lasts even less long than either butter or cheese - how
> >> come?
> >>
> >> Andy
> >
> >related:
> >http://bioteach.ubc.ca/Bioengineerin...logy/index.htm
>
> Boy that is more than I want to know about why I have to buy cheese more often.

....the bacteria.. tastes goooooood )))

wrote:
>
> once you have broken the seal on a packet of cheese, it generally goes
> off in a few weeks, whereas butter will last months (maybe a year) in
> the fridge before it's inedible. but they're both made of basically the
> same thing. how does this work?

They're not made of the same thing.

Because cheese consists of about half milk solids it is a much better
host for bacteria than butter which consists of mostly fat and some
water... milk actually has particular bacteria introduced which causes
it to become a particular cheese, whereas it's also very susceptible to
contamination from contact with other bacteria.

> also, milk lasts even less long than either butter or cheese - how
> come?

If milk had the same salt content of cheeses it would be as stable if
not more so, especially pasteurized milk.. in fact there is milk that
is super pasteurized and remains fresh many months and without
refrigeration.

I've never had butter last more than a couple-three months in the
fridge before it began to go rancid (I use non-salted)... salted butter
will remain stable a bit longer but I seriously doubt a year, unless
frozen. Perhaps there's somthing amiss about your taster.

Btw, fat in of itself can make a pretty good food preservative (as for
confit), the purer the fat the better (as in ghee).

Didja ever wonder why most all cheeses are of European origin, that's
because they learned early on about bacteria, they don't bathe... a lot
of European cheeses are made by innoculating milk with crotch crud...
the mild cheeses (like brie) from milking maidens... strongly scented
hard dago cheese made at the hands of haggard old smegma fingered
whores. I ain't even gonna say how your stiff upper lips developed
Queen's Crotch Cheddar. LOL

Sheldon

"Sheldon" > wrote in news:1149429942.026449.285760
@c74g2000cwc.googlegroups.com:

> in fact there is milk that
> is super pasteurized and remains fresh many months and without
> refrigeration.


You're talking about evaporated fat-free milk. No refrigeration needed. I
enjoy my mini shredded wheat with a chilled cup of it.

A little high in sugar, but a super potassium, vitamin A & D and calcium
boost.

More nutrious than any other milk, from my study.

Andy

we have uht milk over here .,.... in NZ do you have that in the usa ,
its ultra heated treated milk , it not evaporated or sweetend, its just
like fresh milk but tastes slightly milkier if that makes sense, it can
keep int he cupboard for about 6 months or so but once you open it you
treat it like fresh milk and keep it in the fridge for up to about a
week . its great to take camping or just to have a spare in the
cupboard incase you have run out of milk

tessa
Andy wrote:
> "Sheldon" > wrote in news:1149429942.026449.285760
> @c74g2000cwc.googlegroups.com:
>
> > in fact there is milk that
> > is super pasteurized and remains fresh many months and without
> > refrigeration.
>
>
> You're talking about evaporated fat-free milk. No refrigeration needed. I
> enjoy my mini shredded wheat with a chilled cup of it.
>
> A little high in sugar, but a super potassium, vitamin A & D and calcium
> boost.
>
> More nutrious than any other milk, from my study.
>
> Andy

In article . com>,
wrote:

> Hi all, a couple of sunday morning ponderings for you if I may.
>
> once you have broken the seal on a packet of cheese, it generally goes
> off in a few weeks, whereas butter will last months (maybe a year) in
> the fridge before it's inedible. but they're both made of basically the
> same thing. how does this work?
>
> also, milk lasts even less long than either butter or cheese - how
> come?
>
> Andy

Cheese has more available nutrients. Protein and lactose.

Butter is pretty much pure fat. And it's preserved with salt on top of
that. Not a lot of critters can metabolized that in the way of fungus
and bacteria. Too bad humans are not that way eh? <G>

Frozen butter keeps for years, and freezing cheese preserves it longer
as well but renders it only good for cooking, texture-wise.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
says...
> In article . com>,
> wrote:
>
> > Hi all, a couple of sunday morning ponderings for you if I may.
> >
> > once you have broken the seal on a packet of cheese, it generally goes
> > off in a few weeks, whereas butter will last months (maybe a year) in
> > the fridge before it's inedible. but they're both made of basically the
> > same thing. how does this work?
> >
> > also, milk lasts even less long than either butter or cheese - how
> > come?
> >
> > Andy
>
> Cheese has more available nutrients. Protein and lactose.
>
> Butter is pretty much pure fat. And it's preserved with salt on top of
> that. Not a lot of critters can metabolized that in the way of fungus
> and bacteria. Too bad humans are not that way eh? <G>
>
> Frozen butter keeps for years, and freezing cheese preserves it longer
> as well but renders it only good for cooking, texture-wise.

This has been immensely informative to me. Around here a pound of butter
rarely lasts more than a month. It's unsalted and unused sticks are kept
in a burped ziploc type bag in the fridge to prevent cross contamination
from other smelly things that might be in the fridge at any given time.

wrote:

> once you have broken the seal on a packet of cheese, it generally goes
> off in a few weeks, whereas butter will last months (maybe a year) in
> the fridge before it's inedible. but they're both made of basically
> the same thing. how does this work?

Bad cheese, I'd say.
--
Vilco
Think pink, drink rose'

> wrote in message
ups.com...
> Hi all, a couple of sunday morning ponderings for you if I may.
>
> once you have broken the seal on a packet of cheese, it generally goes
> off in a few weeks, whereas butter will last months (maybe a year) in
> the fridge before it's inedible. but they're both made of basically
> the
> same thing. how does this work?
>
> also, milk lasts even less long than either butter or cheese - how
> come?
>
> Andy
>

Andy,

Actually, I wonder if bottled milk is the same grade as the milk they
use for cheese. After all, bottled milk is homogenized, pasteurized, and
who knows what else-erized. They take the cream off the top of the milk,
long before you get it, plus it probably has some water added.

I somehow doubt they do that with the milk they use for cheese, but I
don't know any facts about it.

Mordechai