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