Wisconsin | GS2 - 12/22/2024 07:47
I do find it interesting how we have better expiration dates 200 miles away from Cass Clay than Hornbachers in Fargo has.
Wouldn't surprise me that the leftover gets shipped local so it can be returned cheaper if it goes bad, not sold, or just closer so can stock a days worth instead of a weeks worth so they get to use up the almost expired product.
Kind of like the organic ultra pasteurized in the other thread. The whole local/natural/organic movement is actually a longer/farther/costlier distribution system, so the milk get ultra pasteurized to tolerate weeks in the cooler. Other countries have even more cooked milk on the shelf, room temp. |
Part 2 of my raw milk question: taste
