oilom k’mihogo noheig. Ah the memories. I worked a lifetime ago as a teen as the shclepper in a Chassidic grocery in the Catskills. Skin and bones as I was, I hauled 40 cases a day of milk (yes that brand) from the sidewalk to the walk in refrige, and then out to the customers. It was trucked from Mountaindale (far away) and left on the sidewalk at some time before I got there at 7:00, and the only place in the store not 90 degrees was the walk in. The distributor guaranteed the milk, but he wanted the spoiled stuff back. So people brought back marginally spoiled milk, and we stored it OUTSIDE THE COOLER for the return trip to the distributer. I could have had a masters in cheesemaking had I been paying closer attention, but I was working too hard, including defending my self esteem. I was called Yankel by the boss though I had a real name, and when his daughter at the register had to address me, it was “you”. Language and cultural barriers of great height. Seriously, milk at 60F begins to degrade, and the damage is cumulative (mitztaref) So if it sits a bit on the way into the truck, and them some on the way out, and then some on the was to the cold case, its freshness time is shortened. And you need 90f to make cheese.
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