Storing Dairy Products: Cheese, Butter, Yogurt and Hygiene

Why +2…+4°C

Milk and dairy products provide a favorable environment for microorganisms, so keeping them cold is essential. For many dairy products, +2…+4°C is generally recommended. In this range, bacterial growth slows significantly while the product does not freeze, which preserves its texture and flavor. Always follow the storage conditions and shelf life stated by the manufacturer on the label.

Cheese

Cheese types differ from one another and require different handling accordingly:

• Hard and semi-hard cheeses should be stored wrapped so they do not dry out or absorb other odors;
• Soft and brined cheeses (for example, Imeruli or Sulguni in brine) are more perishable and require especially stable cold;
• Cheese is best kept away from products with strong odors.

Butter

Butter readily absorbs foreign odors and can turn rancid when exposed to light and air. It should therefore be stored in closed, opaque packaging and kept away from fish, spices and other aromatic products. For long-term storage, butter is sometimes frozen — in that case, freezer chamber rules apply.

Yogurt, Matsoni and Sour Cream

Fermented dairy products should be stored in undamaged, sealed packaging. A bulging lid, damaged container or unusual smell is a sign of spoilage — such products must not be sold or used. These products usually have a relatively short shelf life, so following the FIFO principle is especially important.

Hygiene and the Cold Chain

The safety of dairy products depends not only on temperature but also on cleanliness:

• The chamber, shelves and pallets should be cleaned and disinfected regularly;
• Dairy products should not be stored together with raw meat or unwashed vegetables;
• Staff should wear clean work clothing and observe hand hygiene;
• Products should not stay outside refrigeration longer than necessary during unloading;
• Temperature should be checked and logged regularly.

Receiving and Record-Keeping

When receiving dairy products, check the transport temperature, packaging integrity and expiry dates. Give each batch clear labeling so you can easily follow FIFO and, if needed, quickly trace a specific batch. Place returned or questionable products in a separate, marked area so they do not accidentally get mixed with the main stock. Simple rules like these significantly reduce losses and build customer trust.

Dairy Products at Georgian Holding

Georgian Holding's cold rooms operating at 0…+5°C are suitable for storing dairy products, and freezer chambers are also available for long-term storage of butter and other products. Georgian Holding has served more than 300 clients in Tbilisi for 15 years. We have a private railway siding, forklifts, freight elevators and video surveillance. Call us at +995 555 16 77 77 (Monday–Friday, 09:00–21:00) or browse the chamber catalog on our website.