> 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