Why You Should Never Buy Dairy Products Without Checking For This - Tasting Table

"Long before modern refrigeration, people invented yogurt and cheese as ways to preserve milk before it spoiled. Today the stakes are still high, because the bacteria that sour milk are the same types that can cause illness if products aren't kept cold enough. So, if the carton of 2% you reach for in the grocery store isn't cold to the touch, put it down, because that's a sign it hasn't been safely stored."

"Milk and other dairy should be stored at 40 degrees Fahrenheit or below. At that temperature, bacterial growth slows dramatically, elongating shelf life. But when that standard slips, you're in the danger zone, and the countdown accelerates. Open-air cases in supermarkets can be especially risky. They keep food cool by pushing chilled air into an open environment, essentially air-conditioning the entire store."

"That's why a simple touch test is imperative. The milk, cream, or cheese in your hand should feel truly cold to ensure its safety. Reaching to the back (or bottom) of the row is also a smart strategy, since those containers are least exposed to warm air and constant handling. Buying dairy without checking that it's cold can mean shaving days off its lifespan, or worse, bringing home something that was already on the verge of spoiling."

Dairy is highly perishable because the bacteria that sour milk can also cause illness when products are not kept cold. Milk, cream, and cheese should be stored at 40°F or below to slow bacterial growth and extend shelf life. Supermarket open-air cases can fail when ambient temperatures rise or motors age, warming products even if cartons appear fine. A touch test—ensuring the container feels truly cold—and selecting items from the back or bottom of the display reduce the chance of buying warmed dairy. The cold chain of refrigerated trucks, storage, and displays must remain intact to prevent shortened shelf life and contamination.

Read at Tasting Table