Dairy storage tips

In order to cook delicious dairy dishes one must have a really quality and fresh products of which the dish will be made. So, you should follow dairy storage tips.

Dairy products should be stored indoors, protected from daylight, at a temperature of up to 6 degrees. Milk and butter should be separated from other dairy products (e.g. cheese and sour dairy products), which have a smell. It is better to keep them in closed containers laid out with parchment. You can keep it quite fresh at 4 degrees of heat up to 15 days, at zero for 1-2 months.

Sour cream is stored in a cool place (not above 7 degrees of heat) in a protected from light and dust container.

Curd can be stored in a ceramic or enamel pot. The bottom of the dish is usually filled by dry salt, and then the curd is put in. Curd should be compacted in order to avoid empty places. Cover it with a clean cloth soaked in a solution of salt. Then double in the cloth, cover the pot with pure circle and put a little pressure.

Cheese of all sorts gets musty very easily. One of the best ways to preserve cheese is to wrap it carefully in waxed paper. Cheese storage at temperatures above 10 degrees (as well as freezing) is not allowed. When you see a mold or slime on cheese, rub it with a cloth soaked in salt water. Cheese storage in home conditions is recommended for no more than 2-3 months.
The smell of cheese is easily transferred to other foods (eggs, butter, dried products), so if it is possible keep them separately.

Skimmed milk powder should be stored:

  • at temperatures from 0 to 10 deg. C and with relative humidity up to 85% for less than 8 months from the date of manufacture;
  • at a temperature of 20 deg. C and with relative humidity up to 75% for less than 3 months from the date of manufacture.
  • at manufacturing plants skim milk powder can be stored in closed warehouses at temperatures above 25 degrees C for no more than 20 days.
  • skimmed milk for feeding purposes may be stored in sealed bins, installed in enclosed warehouses at temperatures above 20 degrees C for no more than 10 days from the date of manufacture.