mike gregory - Posted - 07/29/2014:  05:51:53

I was looking at the label on the milk, while enjoying my breakfast, and it occurred to me that, in all the years I've been looking at labels, I've never seen any labeled "Grade B".

What causes milk to earn less than Grade A, and what happens to it?

OM45GE - Posted - 07/29/2014:  05:55:29

Hi Mike,

I've worked for a couple of different dairy companies and grade B milk is used in food processing like cheeses, yogurts, dried for mix ingredients, etc.

pickNgrin - Posted - 07/29/2014:  06:11:51

My roommate in college would buy dozens of grade AA eggs and then leave them out at room temperature. He said they would lose one grade per month... first down to A and then down to B (still edible). I don't recall him getting violently sick, but there was no way I was going to eat any.

Dagnabbit - Posted - 07/29/2014:  06:20:32

Milk is graded by a host of factors, from bacteria counts, inspection protocols, handling procedures and more. Grade A milk comes in 4 classes, and is less desirable than certified grade milk.

When Grade B milk winds up in a product like cheese or butter, it gets a new grade, generally A, so consumers don't typically see Grade B milk labels.

eagleisland - Posted - 07/29/2014:  06:25:25

quote:

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Originally posted by pickNgrin

My roommate in college would buy dozens of grade AA eggs and then leave them out at room temperature. He said they would lose one grade per month... first down to A and then down to B (still edible). I don't recall him getting violently sick, but there was no way I was going to eat any.

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Your roomate was largely correct. As long as the shell and inner membrane remain intact, eggs actually don't require refrigeration (and if either is broken, you shouldn't eat them anyway, even if they were kept cold).

Many restaurants in Europe, at least when I was working there, would keep eggs in a store room, not a reefer. This made it very handy to work with them when mounting egg whites for souffles or meringues. Egg whites don't mount well when they're cold.

nakigreengrass - Posted - 07/29/2014:  12:33:47

We only have  "A"  grade cows in Taranaki.

Taranaki, mountain,cows,greengrass and ocean.

nakigreengrass - Posted - 07/29/2014:  12:53:03

quote:

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Originally posted by eagleisland

quote:  As long as the shell and inner membrane remain intact, eggs actually don't require refrigeration (and if either is broken, you shouldn't eat them anyway, even if they were kept cold).

 

We've become conditioned to believe we need to refrigerate everything.    We didn't have a fridge on our yacht, and it wasn't  really a problem.   Eggs dipped in wax lasted for months.  Milk power was fine, (and cheaper) and canned food, rice, potatoes, cereals, fish, etc.  made for a good diet.   Although the reason we always headed back to ports, was to get a hamburger, or a steak dinner.

DeanT - Posted - 07/29/2014:  15:09:07

Has anyone ever seen a 2nd Baptist Church, or 2nd Church of the Nazerine? Are there any correlations between church and milk and eggs?

Dagnabbit - Posted - 07/29/2014:  15:23:27

quote:

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Originally posted by DeanT

Has anyone ever seen a 2nd Baptist Church, or 2nd Church of the Nazerine? Are there any correlations between church and milk and eggs?

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If you Google, '2nd Baptist Church' it turns out there are a bunch and there is at least one '2nd Church of the Nazarene'. 

But what's up with the Fifth Third Bank? 

ScratchJohnson - Posted - 07/29/2014:  15:55:51

I've always wondered about the 2% milk. Seriously, what is the other 98% then?

Klondike Waldo - Posted - 07/29/2014:  17:07:39

quote:

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Originally posted by DeanT

Has anyone ever seen a 2nd Baptist Church, or 2nd Church of the Nazerine? Are there any correlations between church and milk and eggs?

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In some towns that are big enough to have more that one, certainly. Around here we often see "First Congregational Church" and "South ( or North or West...) Congregational, but also First and Second Parish ( usually Unitarian).

mike gregory - Posted - 07/29/2014:  17:09:32

Thank you for the info, Mr. 45GE.

As to Mt. nT's question about the Second Baptist Church etc, my understanding is that if a church is the first one of THAT denomination to be built in a town, it may call itself the "First" whatever Church.

I may have been misinformed, and will gladly accept any better information.

MrManners - Posted - 07/29/2014:  17:48:09

first there is better reading material for breakfast.grew up on a farm,it was a fight to keep it all clean and chilled enough to maintain grade A and avoid getting D graded.Board of health inspectors were serious.If you watch a cheese documentary,they are into their molds and such,so they don't worry about it going sour.

Scratch the 2% is measure of  the fat content.

Edited by - MrManners on 07/29/2014 17:48:50

OM45GE - Posted - 07/29/2014:  17:58:38

The Federal Standards for Grade A milk run almost 400 pages including index. If you can't sleep...

mike gregory - Posted - 07/29/2014:  19:56:57

quote:

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Originally posted by OM45GE

The Federal Standards for Grade A milk run almost 400 pages including index. If you can't sleep...

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But if you take out the Appendix...........

dmiller - Posted - 07/29/2014:  20:25:02

quote:

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Originally posted by mike gregory

I was looking at the label on the milk, while enjoying my breakfast, and it occurred to me that, in all the years I've been looking at labels, I've never seen any labeled "Grade B".

What causes milk to earn less than Grade A, and what happens to it?

---

I've often had the same train of thought, but wondering about pencils instead.

A #2 pencil is the most popular pencil.  What happened to the #1 pencil?

How did #2 become more popular, and where did all the #1 pencils go?

You never see a #1 pencil (these days).  It's a mystery to me.  

bubbalouie - Posted - 07/29/2014:  21:29:10

I've eaten farm fresh eggs that were in the fridge for at least 6 months. (I was hungry).

Grade B maple syrup is still pretty darn good.

farmer bob - Posted - 07/30/2014:  05:08:07

All milk out of the cow is grade A. Its the milk processors who run the show. If they need class C , milk that day then its Class C... Bob.

mike gregory - Posted - 07/30/2014:  05:39:35

quote:

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Originally posted by dmiller

quote:

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Originally posted by mike gregory

I was looking at the label on the milk, while enjoying my breakfast, and it occurred to me that, in all the years I've been looking at labels, I've never seen any labeled "Grade B".

What causes milk to earn less than Grade A, and what happens to it?

---

I've often had the same train of thought, but wondering about pencils instead.

A #2 pencil is the most popular pencil.  What happened to the #1 pencil?

How did #2 become more popular, and where did all the #1 pencils go?

You never see a #1 pencil (these days).  It's a mystery to me.  

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Ask at your  Artists' Supply store.

Pencils are graded by the hardness of the graphite core.

#2 is most common, but, back when I was first trying to mass-produce cookie tin banjos, I bought a pencil with a much higher number, hoping that it would actually cut into the wood as I made the fret marks.

I imagine #1 pencils were just too soft to hold a writing point.

BConk - Posted - 07/30/2014:  05:51:53

quote:

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Originally posted by bubbalouie

I've eaten farm fresh eggs that were in the fridge for at least 6 months. (I was hungry).

Grade B maple syrup is still pretty darn good.

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I like grade B maple syrup. I usually get either that or grade A dark amber.