The limits of stability

[kengr]

Thanks top the 100+ temps a couple months ago, I learned that there are limits to the stability of "shelf stable" milk.

The room I was storing them in wasn't air conditioned and the cartons that were in there have curdled. They still taste and smell ok, but but they look like very thin cream of wheat.

Still work (mostly) for cooking, and cereal, just very very odd.

Comments

[stickmaker]

I have written articles on food (and other) preservation. Heat and oxygen are the primary enemies. Canned food basically is safe to eat as long as the can is intact, though nutrition will decline. Turn cans over once a year or every six months to help maintain texture.