Is anyone experienced with butter?
I am trying to establish the temperature control and shelf life requirements for bulk butter
1. If butter has been held in chilled conditions since production, is it ok to move it into storage later on. What is the maximum duration after which i cannot decide to freeze chilled butter.
2. If the shelf life from production date is say 8 weeks and i have held it under chiilled conditions for say 2 weeks, if i decide them to send to frozen storage, can i extend the shelf life or do i have to stick with the original 8 weeks use by date.
I will appreciates comments and where possible reference materials.