Milk traits Damage

Milk that has been opened and placed in a container will only be the longest lasting two hours. Fresh milk, which is the only experience the process of pasteurization  (heating) to a temperature 85 degrees Celsius for 30 seconds, should be spent immediately after opening. If not, then store the milk in a cold temperature (4 degrees Celsius).

Cooling is intended to inhibit the growth of bacterial decay. In the cold, fresh milk can last for two days. Packaging of fresh milk that has not been opened or not leaking containers can be stored in a cold state at the latest six months.

Some characteristics that indicate milk damaged and unfit for use:

* There is a change of taste and aroma, that is to become sour, rotten, and not fresh.

* Looks lumpy or separate. Special yogurt, sour taste indeed, but if still good, the fresh aroma and appearance of the product does not segregate.

* Sweetened condensed milk is naturally going to experience changes in color and viscosity. These products are safe to eat even though the color changed slightly older and more viscous, so long as the taste and aroma are still normal.

* For liquid milk, changes in color usually indicates an early indication of damage. That's a sign of bacterial growth and increase in acidity. So, should not be consumed.

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