Thursday, October 13, 2011

Thirsty Thursday: How should milk be stored?

Source: USDA Nutrient Database for Standard Reference.

Storing and Handling

Milk is perishable. To preserve its safety and quality, the following tips are recommended:
  • Refrigerate milk at 40ºF or less as soon as possible after purchase and store in the original container.
  • Return milk to the refrigerator immediately after pouring out the amount needed. Never return unused milk to the original container.
  • Keep milk containers closed to prevent the absorption of other flavors. An absorbed flavor changes the taste, but the milk is still safe.
  • Protect milk from exposure to strong light since light can reduce its riboflavin content and cause off-flavors.
  • Look for the "sell by" or "pull" dates on milk cartons. If properly cared for, milk generally stays fresh for 2 to 3 days after this date. Some dairy processors guarantee their products for a specific time after this date. Ask your grocer for more details.
  • Keep canned milks like evaporated and sweetened condensed milks in a cool dry place and invert the cans every 2 months. These milks generally keep for about a year at room temperature. Once opened, canned milks should be poured into an opaque covered container, refrigerated and used within a few days.
  • Store dry milks in a cool, dry place and keep in an airtight container after opening. Once reconstituted, dry milk should be refrigerated and handled like other fluid milks.
  • Freezing of milk is not recom-mended. It causes undesirable changes in milk's texture and appearance.
  • Microwaving milk is not recommended to extend milk's shelf life or as a means of pasteurization.

No comments:

Post a Comment