For a limited amount of time and according to the thermic treatement. Pasteurised milk and dairy should be refrigereated. Similarly, cheese must be set at ~4-8°C temperature range. Also in the EU cheese can be made with regular milk as long as it is processed accordinfly, with many exceptions (there’s abound to be thousands of cheeses in the EU). Sterilised milk (121°C treatement) is labeled as UHT (ultra high temperature) can instead be conserved just fine, and can be used to make cheese if you add a starter microbe to the mix. Milk is frail, whenever it spoils, it smells like no other thing on earth. And it stinks the fridge worse than mercaptanes in a chemistry lab. You ever smelled mercaptanes? It’s an experience
For a limited amount of time and according to the thermic treatement. Pasteurised milk and dairy should be refrigereated. Similarly, cheese must be set at ~4-8°C temperature range. Also in the EU cheese can be made with regular milk as long as it is processed accordinfly, with many exceptions (there’s abound to be thousands of cheeses in the EU). Sterilised milk (121°C treatement) is labeled as UHT (ultra high temperature) can instead be conserved just fine, and can be used to make cheese if you add a starter microbe to the mix. Milk is frail, whenever it spoils, it smells like no other thing on earth. And it stinks the fridge worse than mercaptanes in a chemistry lab. You ever smelled mercaptanes? It’s an experience
Shelf stable milk can be kept at room temp (~20-25C) long term until opened. The supermarkets have shelves of it unrefrigerated.
You mean UHT milk?
Yes, that looks like the same thing