Milk is a naturally nutritious food containing protein, vitamins and minerals. Unfortunately, milk has a short shelf life. Improper handling of milk after pasteurization causes bacteria to rapidly multiply. Milk spoilage is an irreversible process. However, there are steps you can take to slow down the spoiling process. To get the most out of your milk, regulate the environmental variables influencing the rate of spoilage.
Step 1
Refrigerate your milk immediately after buying. The rate of bacteria increases the longer your milk is left unrefrigerated, which exacerbates spoilage.
Step 2
Keep your refrigerator at 40 degrees Fahrenheit or less. Refrigerator thermometers vary in accuracy. To ensure your refrigerator meets this temperature standard, place an independent thermometer in a glass of water in your refrigerator and adjust your refrigerator thermostat accordingly.
Step 3
Limit air exposure to your milk. Keep your milk container lid closed tightly and securely. Do not pour unused milk back into the original container, as this could contaminate your milk with bacteria.
Step 4
Implement an ultra-high temperature pasteurization process on your freshly purchased milk to extend the shelf life. Heat milk to 161 degrees Fahrenheit for 15 seconds in a stovetop pot, while stirring continuously. Cool the milk below 40 degrees Fahrenheit and store the milk immediately.
Things You'll Need
- Glass thermometer
- Cup
- Water
- Pot
- Stirring spoon
References
- North Dakota State University; Food Storage Guide; Julie Garden-Robinson; October 2007
- Vermont Department of Health; A Quick Consumer Guide to Safe Food Handling to Avoid Food Poisoning; 2010
- University of South Dakota; Spoiling Milk as a Natural Clock; Scott Pfahler; 2005
- Michigan State University: Milk Pasteurization: Guarding Against Disease
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