Cream, yoghurt, milk

[Fun With Matches]

Whenever I've left fresh cream or yoghurt at room temperature for an hour or two, and then ate it...I've been sick afterwards. It happened with a McDonalds's McFlurry too, except I had put it in the freezer and then took it out. I don't know how it went bad so quickly.

I've never left milk out for that long...does the same thing happen? I would assume it doesn't. Do people put cream in coffee and keep it for ages in a thermos without bacteria forming in it and all that?

I need to know more about this sort of thing. Google is crap for answering. Thanks.

[Icequeen]

Max time is supposed to be two hours, and then it's iffy.

But it still depends on how cold it was to begin with and how hot the room is...and sometimes how old it is too and what kind of material the container is it's setting in.

Got to be cold right out of the fridge with me. Worked too many years with food, too many training sessions w/too many horror stories...makes you unbelievably paranoid.

 

[Fun With Matches]

Thank you Icequeen. Can you please tell me what happens with milk? Like for instance, hot in coffee in a thermos for hours, or (I don't understand this) when recipes call for adding milk to icing on cakes. I don't understand it because cake is left out at room temperature for days.

Or even cream cheese frosting. Proper cream cheese is practically cream, or it at least tastes like it.

[MLA]

Thank you Icequeen. Can you please tell me what happens with milk? Like for instance, hot in coffee in a thermos for hours, or (I don't understand this) when recipes call for adding milk to icing on cakes. I don't understand it because cake is left out at room temperature for days.

Or even cream cheese frosting. Proper cream cheese is practically cream, or it at least tastes like it.

High concentrations of sugar inhibit bacterial growth.  Honey can keep for centuries.

[Phallacy]

Thank you Icequeen. Can you please tell me what happens with milk? Like for instance, hot in coffee in a thermos for hours, or (I don't understand this) when recipes call for adding milk to icing on cakes. I don't understand it because cake is left out at room temperature for days.

Or even cream cheese frosting. Proper cream cheese is practically cream, or it at least tastes like it.

High concentrations of sugar inhibit bacterial growth.  Honey can keep for centuries.

That's funny because whenever I eat anything sweet, I get a bad taste in my mouth a few minutes after. It's actually the biggest part of why I prefer to drink diet sodas.

["couldbecousin"]

Thank you Icequeen. Can you please tell me what happens with milk? Like for instance, hot in coffee in a thermos for hours, or (I don't understand this) when recipes call for adding milk to icing on cakes. I don't understand it because cake is left out at room temperature for days.

Or even cream cheese frosting. Proper cream cheese is practically cream, or it at least tastes like it.

  I'm curious about this myself.  I make cakes at work, some with buttercream frosting (which contains
  a small amount of milk), some with cream cheese frosting.  The cakes with cream cheese frosting,
  we always keep refrigerated.  The ones with buttercream frosting, we keep at room temp.
  I'm wondering if the buttercream is OK because it contains so little milk (and the "butter" we use is
  actually margarine, with no dairy content).  And anything frosted with whipped cream is kept refrigerated
  as well.  Anyway, when in doubt, refrigerate it, don't take chances with vengeful dairy products! 

[Icequeen]

When an increase and then a rapid decrease in heat occurs, bacteria such as lactococci and lactobacilli can form. ... Milk actually spoils when bacteria converts the lactose into glucose and galactose, which results in the production of lactic acid.

Basically bacteria, milk is full of bacteria, like many other foods, pasteurization kills some of the worst bacteria, but will not kill all of it. The more lactic acid produced by the bacteria...the faster it starts to first sour, then curdle and spoil.

  I'm curious about this myself.  I make cakes at work, some with buttercream frosting (which contains
  a small amount of milk), some with cream cheese frosting.  The cakes with cream cheese frosting,
  we always keep refrigerated.  The ones with buttercream frosting, we keep at room temp.
  I'm wondering if the buttercream is OK because it contains so little milk (and the "butter" we use is
  actually margarine, with no dairy content).  And anything frosted with whipped cream is kept refrigerated
  as well.  Anyway, when in doubt, refrigerate it, don't take chances with vengeful dairy products! 

That nasty liquid stuff in cartons? (I can still smell it by memory...I hated that smell).  We kept it under refrigeration due to the heat in the bakery. It is supposed to be shelf stable for 3-5 days though. Any milk in there I think is powered or very trace...it's like pure grease when it breaks down. 

People loved that stuff...I still can't eat a cake with it on.    People get pissed off at me at parties because most of the time I won't eat cake, and if I do I normally end up scraping the icing off.  15+ yrs as a cake decorator...once in a really blue moon I might make up some seven minute frosting...otherwise I like my cake naked. 

["couldbecousin"]

  We used to have semi-liquid margarine in cans, this stuff is in wrapped one-pound blocks.
   I'm intrigued by your former line of work.  I wouldn't mind learning that skill myself.   

[Icequeen]

  We used to have semi-liquid margarine in cans, this stuff is in wrapped one-pound blocks.
   I'm intrigued by your former line of work.  I wouldn't mind learning that skill myself.   

Would love to teach you.    Been quite awhile though since I decorated anything though.

I used to transfer pictures on cakes using a copy of an image, wax paper, icing, and a little freezer magic before the bakeries around here could afford a projector. I remember coming home every Valentine's day looking like I had been through a massacre. Used to take 3 days for all the red to finally wash off in the shower and fade away. 

["couldbecousin"]

  We used to have semi-liquid margarine in cans, this stuff is in wrapped one-pound blocks.
   I'm intrigued by your former line of work.  I wouldn't mind learning that skill myself.   

Would love to teach you.    Been quite awhile though since I decorated anything though.

I used to transfer pictures on cakes using a copy of an image, wax paper, icing, and a little freezer magic before the bakeries around here could afford a projector. I remember coming home every Valentine's day looking like I had been through a massacre. Used to take 3 days for all the red to finally wash off in the shower and fade away. 

  Bakeries have projectors now?  Sounds like something Odeon would like! 

[odeon]

Bakeries and projectors? OK, I need to know more about this.

[Icequeen]

They're pretty basic...and 10+ years ago when they came out no one could really afford one either. They were about double the cost of what they are now.

When you order a cake at a grocery store and request a picture...you're normally given a book of basic images you can choose from and this is how it's done.   

[Gopher Gary]

They're pretty basic...and 10+ years ago when they came out no one could really afford one either. They were about double the cost of what they are now.

When you order a cake at a grocery store and request a picture...you're normally given a book of basic images you can choose from and this is how it's done.

I think they've been around longer than that. One of my first jobs was in a dairy queen, and that's how they decorated pictures on the icecream cakes. 

[Icequeen]

They're pretty basic...and 10+ years ago when they came out no one could really afford one either. They were about double the cost of what they are now.

When you order a cake at a grocery store and request a picture...you're normally given a book of basic images you can choose from and this is how it's done.

I think they've been around longer than that. One of my first jobs was in a dairy queen, and that's how they decorated pictures on the icecream cakes. 

They have, we had one at the dairy queen I worked at too...like 30 some years ago.

They were the only one around here that had one at the time.

That was where I learned to decorate. We had one cake decorator, she worked at two different places. The boss asked if she would train someone...they had everyone play with icing on their lunch break that day and try to make a rose...we thought it was a fun little game....no one told us shit.

Guess who played too well?
I should have ran with the scissors.

[matthe]

They're pretty basic...and 10+ years ago when they came out no one could really afford one either. They were about double the cost of what they are now.

When you order a cake at a grocery store and request a picture...you're normally given a book of basic images you can choose from and this is how it's done.

i hope they use LEDs or some special kind of light to make sure the cake doesn't melt but maybe it helps to kill the bacteria. Lol.


Also there is this website I've been monitoring cause I believe it's actually run by the dairy industry. They really don't like the idea of raw milk and they seem to have a hard on for any recalled milk substitutes. http://www.foodsafetynews.com

I think they've been around longer than that. One of my first jobs was in a dairy queen, and that's how they decorated pictures on the icecream cakes. 

Copy and paste is impossible on this cunty iPad. Tried to edit but I have no patience having recently quit smoking. I tried to edit but no. You can hopefully figure it out. 
They have, we had one at the dairy queen I worked at too...like 30 some years ago.

They were the only one around here that had one at the time.

That was where I learned to decorate. We had one cake decorator, she worked at two different places. The boss asked if she would train someone...they had everyone play with icing on their lunch break that day and try to make a rose...we thought it was a fun little game....no one told us shit.

Guess who played too well?
I should have ran with the scissors.