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Q: Why are Chinese milk and eggs not refrigerated?
I have been eating their eggs and drinking their milk and I have not gotten sick. My question is more about the science behind the fact that they do not refrigerate their milk nor the eggs.
well eggs you buy in the uk are displayed on shelves not fridges and say to store in a dry place like a curboard though many people place them in the fridge. The milk i thought they did not use cows milk and what ever it is could be loaded with persavtives so no need to place in the fridge.
kchur:
The milk is superpasturised for longer shelf life, which is also why it tastes a bit funny.
Refridgerating eggs gives them a slightly longer life before they go bad. Since most people will actually eat the eggs long before they go bad, where you store them is not a problem.
And as Kchur said, the milk here is superpasturised (done by super heating the milk to almost the point of evaporation) so that it has an extreemly long shelf life and doesn't require refridgeration.
Scandinavian:
The thing about eegs though. Keeping eggs refrigerated will significantly extend shelf life of the egg. Eggs kept at more than 25C will deteriorate fast. In many parts of China the air temperature can easily be more than 25C. An egg kept at room temperature will be good for a month. An egg kept at 5-8C will be good for upwards 3 months, allthough I would never recommend going beyond 1 month.
Eggs that have been kept at too high temperature will show by the fact that the egg white will be thinner, and if you are beating the egg white to a foam. this will be more difficult with an egg that has been stored at too high temperature. The storage temperature being more important than the age.
Sometimes my local CarreFour will have packs of egg where the packing date is already two weeks ago. And you do not know if on the way to the shop, the egg have been left under the afternoon sun for hours before entering the shop.
Pasteurised (named after Louis Pasteur not the pasture the cows live in) is the process initially developed to kill bacteria in milk.
Long life milk is exactly the same as fresh milk but is treated differently so it has a much longer shelf life. It has no added chemicals BUT must be refrigerated after opening.
Info here.
Have you given UHT milk a fair go lately? It’s easy to forget about the shelf friendly staple, when many of us head straight to the supermarket fridge to buy fresh milk. The question is, how does UHT milk compare to its fresh counterpart? Does it have the same nutritional value as fresh milk and how does the heat treatment affect the vitamins in milk? Dietitian Glenys Kerrins, answers these questions and more.
Ultra Heat Treated (UHT) or long life milk contains all the nutritional goodness that you would expect from any Australian dairy product and contains no additives or preservatives. Like fresh milk, long life milk is a rich source of over ten essential nutrients including:
- calcium
- phosphorus
- potassium
- riboflavin
- potassium
- vitamins A and B12
- magnesium
- carbohydrate
- protein and,
- zinc.
The difference between fresh and long life milk is the method of processing. Fresh (pasteurised) milk is heated to 74°C for 15 seconds. Long life milk is heated to 140°C for two seconds and then packaged aseptically. The increased temperature at which long life milk is treated results in a greater reduction in bacteria and heat resistant enzymes in comparison to milk that undergoes pasteurisation – giving it an extended shelf life.
Long life milk can be used for cooking, the same way you would use fresh milk, but the advantage about cooking with long life milk is that it is already at room temperature, which as foodies might know, is a real positive when baking! The best thing about long life milk is that it can be kept unopened in the pantry for up to six months, which means no more unexpected trips to the supermarket. Once opened, UHT milk must be refrigerated and used within seven days
lauramsr:
Very nice!! It is just like the shelf milk from back home (Puerto Rico). I thought they may have a similar process (if not the same) but since I couldn't read the characters...wasn't too sure. :) Thanks!!
lauramsr:
Very nice!! It is just like the shelf milk from back home (Puerto Rico). I thought they may have a similar process (if not the same) but since I couldn't read the characters...wasn't too sure. :) Thanks!!
