Storage
Homogenised milk can be frozen in a household freezer (generally set at –18 °C) for approximately six weeks without altering the nutritional value or flavour of the product. Once thawed, the milk must be shaken to redistribute the fat. The texture of the milk may therefore be slightly altered after freezing.
All pasteurised milks, including long-life (UHT) and sterilised milk, usually has a refrigerated shelf life of 4–7 days after opening, when stored at or below 4 °C.
Hard cheeses, such as cheddar and gouda, can be stored in a dry, air-tight container. Covering the cheese with wax or parchment paper will keep it from growing mouldy, because it limits the amount of moisture on the surface of the cheese. Soft cheeses, such as mozzarella, brie, camembert and cream and cottage cheese should also be stored in the fridge. Where possible, follow the storage instruction on the label.
Like other dairy products, yoghurt should be stored in the fridge, and consumed within 4–5 days after opening.