I only buy organic milk in the half-gallon cartons that are 3 to a box, so I don’t have any experience with Costco’s gallon jugs, but here’s another person unhappy with them:
So impossible to pour . . . I get at least half of it on the floor, table and side of the carton every time I pour it.
This New York Times article from back in June talked about the hassle of this jug, but also about its upside:
The redesign of the gallon milk jug, experts say, is an example of the changes likely to play out in the American economy over the next two decades. In an era of soaring global demand and higher costs for energy and materials, virtually every aspect of the economy needs to be re-examined, they say, and many products must be redesigned for greater efficiency.
Early one recent morning, the creators and producers of the new tall rectangular jugs donned goggles and white coats to walk the noisy, chilly production lines at Superior Dairy in Canton, Ohio. It was founded in 1922 by a man who was forced to abandon the brandy business during Prohibition. Five generations of the founder’s family, the Soehnlens, have worked there.
Today, they bottle and ship two different ways. The old way is inefficient and labor-intensive, according to members of the family. The other day, a worker named Dennis Sickafoose was using a long hook to drag plastic crates loaded with jugs of milk onto a conveyor belt.
The crates are necessary because the shape of old-fashioned milk jugs prohibits stacking them atop one another. The crates take up a lot of room, they are unwieldy to move, and extra space must be left in delivery trucks to take empty ones back from stores to the dairy.
They also can be filthy. “Birds roost on them,” said Dan Soehnlen, president of Superior Dairy, which spun off a unit called Creative Edge to design and license new packaging of many kinds. He spoke while standing in pools of the soapy run-off from milk crates that had just been washed. About 100,000 gallons of water a day are used at his dairy clean the crates, Mr. Soehnlen said.
But with the new jugs, the milk crates are gone. Instead, a machine stacks the jugs, with cardboard sheets between layers. Then the entire pallet, four layers high, is shrink-wrapped and moved with a forklift.
The company estimates this kind of shipping has cut labor by half and water use by 60 to 70 percent. More gallons fit on a truck and in Sam’s Club coolers, and no empty crates need to be picked up, reducing trips to each Sam’s Club store to two a week, from five — a big fuel savings. Also, Sam’s Club can now store 224 gallons of milk in its coolers, in the same space that used to hold 80.
I’m sure you noticed that Sam’s Club is using them, too, and it sounds like you’ll be seeing them more often in the future, so get used to them. In case you need a lesson on how to pour without spilling, one last bit from the New York Times:
“Just tilt it slowly and pour slowly,” Ms. Tilton said to passing customers as she talked about the jugs’ environmental benefits and cost savings. Instead of picking up the jug, as most people tend to do, she kept it on a table and gently tipped it toward a cup.
Mike Compston, who owns a dairy in Yerington, Nev., described the pouring technique in a telephone interview as a “rock-and-pour instead of a lift-and-tip.”
There you go. Now you have to be taught how to pour milk.