"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 07-26-2012, 09:24 AM   #11
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,281
Quote:
Originally Posted by sparrowgrass View Post
(My latest dumb trick--bought a carton of sour cream and a package of cream cheese on Tuesday, and left it in the truck til I discovered it this morning. It was only 100 degrees yesterday--think I should throw it away? )
There is no way I would even think of keeping it... But then, you can hand me a carton of fresh milk, if you ask me if it's spoiled it will smell bad to me. I have a smelling "blind spot" when it comes to milk products.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 07-26-2012, 06:52 PM   #12
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
I think it's worth remembering that fermented milk products are very ancient foods and have been around long before refrigeration and very often in the hottest climates of India and Persia, simply because they are ways to extend the useful life of the milk. What you get depends on the species of bacteria that dominate. The desirable ones are desirable on account of the taste and texture they produce. The bad ones are bad because they taste bad. (Although what tastes "good" and "bad" can be far from universal.)

Once the native lactose in the milk has been consumed and lactic acid produced, the product is pretty stable. Mass-produced products begin with pasteurization to kill any native bacteria before the working bacteria are added. So there's not much undesirable bacteria left and not much food left for any bacteria. Yogurt is produced at about 112F, so being left in a hot car for a while is not going to do much to something where the lactic acid production has already run its course.

Cream cheese and sour cream are produced in similar ways and are similarly stable, although cheeses may suffer in physical ways under heat.
__________________

__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 07-26-2012, 09:56 PM   #13
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
[QUOTE=PrincessFiona60;1166165]There is no way I would even think of keeping it... But then, you can hand.
Ask James--I say the same thing all the time! If you ask me to smell the milk, it is going to smell bad! Milk is one of those things I love to drink, but it isn't something you want to smell. (Edited to add: For some reason my cursor is jumping all over and it wiped out the last part of your quote. Weird!)
__________________

__________________
Barbara L is offline   Reply With Quote
Reply

Tags
yogurt

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.