The container says it needs it after opening and I’ve never understood why a powder needs it. Is there something in the compounds of the powder that require that level of chill? I use it for baking cakes. Thanks!
In: Chemistry
Generally, once foods with Fat in them are exposed to air, they can go rancid. Nuts for example, fine in a sealed bag, open them, you are best keeping in a freezer, same with Brown Rice, and I suppose powdered buttermilk has a decent fat content…so can go rancid. Regular Non-Fat powdered milk is fine on the shelf.
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