They don't refrigerate eggs here either. It kind of freaked me out when I first saw it but I've adjusted.
As for milk in tetra paks... the milk that is shelf stable is UHT (ultra high temperature) milk. I don't like the taste of UHT milk so I always choose the fresh milk from the dairy case. That said, it's about a 50/50 split here between UHT and HTST pasteurized milk (compared to North America where it is almost 100% HTST). This is probably due to smaller refrigerators in most households (i.e. not as much space to store chilled milk).
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Originally Posted by wikipedia
Ultra-high temperature processing or (less often) ultra-heat treatment (both abbreviated UHT) is the partial sterilization of food by heating it for a short time, around 1-2 seconds, at a temperature exceeding 135°C (275°F), which is the temperature required to kill spores in milk.[1] The high temperature also reduces the processing time, thereby reducing the spoiling of nutrients. The most common UHT product is milk, but the process is also used for fruit juices, cream, yoghurt, wine, soups, and stews.[1]UHT milk was invented in the 1960s, and became generally available for consumption in 1970s.[2]
High heat during the UHT process can cause Maillard browning and change the sensory characteristics of dairy products.[3]
UHT milk has a typical shelf life of six to nine months, until opened. It can be contrasted with HTST pasteurization (high temperature/short time), in which the milk is heated to 72°C (161.6°F) for at least 15 seconds.
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