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If they can get ice cream to just about anywhere and still have it be the right texture there's no reason they can't do milk. Of course, that level of care was

If they can get ice cream to just about anywhere and still have it be the right texture there's no reason they can't do milk. Of course, that level of care wasn't economically practical for milk back when the laws were written.

crazygringo 1y ago
> If they can get ice cream to just about anywhere and still have it be the right texture Which it frequently doesn't? Nothing more fun than grabbing a pint of ice cream and then discovering it's full of ice crystals at home, because it thawed and refroze somewhere in the shipping chain or at the supermarket. Of course it's more of an issue with Haagen-Dazs since it doesn't use the stabilizers like guar gum. And more of an issue with smaller supermarkets and shops with less staff where they're more likely to leave the ice cream sitting around for hours between delivery and loading into the freezer.
- potato3732842 1y ago
  >Which it frequently doesn't? Nothing more fun than grabbing a pint of ice cream and then discovering it's full of ice crystals at home, because it thawed and refroze somewhere in the shipping chain or at the supermarket. This is mostly a consumer problem. You (or, the HN demographics being what they are, more likely your SO) toss it in a cart and then proceed to shop recreationally for some time, toss it in the back of your potentially hot car, stop to get Starbucks and then eventually sometime later it gets into a freezer. It might've been out of the freezer for over an hour. Almost certainly 15-20min The next longest time it spends out of the freezer is the pallet jack ride from the walk in in the back of the store to the frozen food isle, typically single digit minutes, tops. >Of course it's more of an issue with Haagen-Dazs since it doesn't use the stabilizers like guar gum. Package size and resultant thermal mass has a big effect on it. Higher end ice creams suffer this more than cheaper ones bought in bigger sizes. >smaller supermarkets and shops with less staff where they're more likely to leave the ice cream sitting around for hours between delivery and loading into the freezer. This is just not how it works. The delivery person will put refrigerated goods specifically into the fridge specifically to avoid "well you left it on the dock and didn't tell us" accusations. I'm sure somewhere there's a foodservice supplier that doesn't do this but that's a them problem and it's the exception rather than rule, their suppliers are likely wheeling the stuff right from reefer to walk in when they deliver to the supplier.
  - crazygringo 1y ago
    My local supermarkets and bodega would like to disagree with you. I'm a 10 minute walk from them, tops. I put it straight in my freezer. It's frozen solid when I buy it and frozen solid when I put it in my freezer. And yet, 5-10% of the time, when I go to eat it, it's icy crystals throughout. The frozen supply chain is not as reliable as you seem to think it is, and it seems like it's mostly a retailer problem. I'm glad it seems to be better where you are though.
Spooky23 1y ago
How long is your drive home? Pasteurized milk can become unsafe at temperatures over 4 C for 2 hours over 30 C for one hour. Those timelines are much lower for unpasteurized milk. My family on both sides were dairy farmers for generations, I have pasteurized, non-homogenized milk delivered to my house. I’m a huge advocate for dairy. But commercial raw milk is dumb. I think a lot of the noise about this is from folks who would like to bypass the dairy industry and their abuse of farmers. I’d love to see regulatory changes where small scale dairy processing would enable farmers to operate direct to consumer models more safely. The folks I get my milk from do that, which was only possible because their mom in the previous generation was an attorney who could navigate the regulatory nonsense.

crazygringo 1y ago

> If they can get ice cream to just about anywhere and still have it be the right texture Which it frequently doesn't? Nothing more fun than grabbing a pint of ice cream and then discovering it's full of ice crystals at home, because it thawed and refroze somewhere in the shipping chain or at the supermarket. Of course it's more of an issue with Haagen-Dazs since it doesn't use the stabilizers like guar gum. And more of an issue with smaller supermarkets and shops with less staff where they're more likely to leave the ice cream sitting around for hours between delivery and loading into the freezer.

potato3732842 1y ago
>Which it frequently doesn't? Nothing more fun than grabbing a pint of ice cream and then discovering it's full of ice crystals at home, because it thawed and refroze somewhere in the shipping chain or at the supermarket. This is mostly a consumer problem. You (or, the HN demographics being what they are, more likely your SO) toss it in a cart and then proceed to shop recreationally for some time, toss it in the back of your potentially hot car, stop to get Starbucks and then eventually sometime later it gets into a freezer. It might've been out of the freezer for over an hour. Almost certainly 15-20min The next longest time it spends out of the freezer is the pallet jack ride from the walk in in the back of the store to the frozen food isle, typically single digit minutes, tops. >Of course it's more of an issue with Haagen-Dazs since it doesn't use the stabilizers like guar gum. Package size and resultant thermal mass has a big effect on it. Higher end ice creams suffer this more than cheaper ones bought in bigger sizes. >smaller supermarkets and shops with less staff where they're more likely to leave the ice cream sitting around for hours between delivery and loading into the freezer. This is just not how it works. The delivery person will put refrigerated goods specifically into the fridge specifically to avoid "well you left it on the dock and didn't tell us" accusations. I'm sure somewhere there's a foodservice supplier that doesn't do this but that's a them problem and it's the exception rather than rule, their suppliers are likely wheeling the stuff right from reefer to walk in when they deliver to the supplier.
- crazygringo 1y ago
  My local supermarkets and bodega would like to disagree with you. I'm a 10 minute walk from them, tops. I put it straight in my freezer. It's frozen solid when I buy it and frozen solid when I put it in my freezer. And yet, 5-10% of the time, when I go to eat it, it's icy crystals throughout. The frozen supply chain is not as reliable as you seem to think it is, and it seems like it's mostly a retailer problem. I'm glad it seems to be better where you are though.

Spooky23 1y ago

How long is your drive home? Pasteurized milk can become unsafe at temperatures over 4 C for 2 hours over 30 C for one hour. Those timelines are much lower for unpasteurized milk. My family on both sides were dairy farmers for generations, I have pasteurized, non-homogenized milk delivered to my house. I’m a huge advocate for dairy. But commercial raw milk is dumb. I think a lot of the noise about this is from folks who would like to bypass the dairy industry and their abuse of farmers. I’d love to see regulatory changes where small scale dairy processing would enable farmers to operate direct to consumer models more safely. The folks I get my milk from do that, which was only possible because their mom in the previous generation was an attorney who could navigate the regulatory nonsense.