Unpasteurized milk and other dairy products are potential sources of microorganisms such as Salmonella, Campylobacter, and Listeria, all of which can cause serious illness. This means they meet standards for quality and sanitary processing methods set by the FDA and US Public Health Service. Dairy products with the Grade A label, such as cream, dried milk, cottage cheese, butter, cheese, and frozen products like ice cream, are made with pasteurized milk. Fresh milk has sweetish taste. Any milk that tastes sour, bitter, or moldy should be rejected.
Milk has a sell-by date stamped on the container.
Milk delivered after that date, as well as milk with any off odors, should be rejected. If the cheese has a rind, it should be clean and unbroken. Cheese should have no signs of mold or off odors. Keep them tightly covered, and store them away from foods with strong odors, such as onions, fish, and cabbage. They can sour quickly.