The OCU, the Organization of Consumers and Users, is warning that food safety at home is entirely related to food preservation. For example, pasteurized milk and all bacteria, such as in UHT milk, are more fragile. On the other hand, refrigeration protects the body’s health, and the key is the temperature of the refrigerator. Read on to learn the best ways to preserve well-being.
How long milk can be consumedafter opening?
Being aware of how long milk can be consumedafter opening is one of the most normal questions in the home, and it is not a hard detail. Storing it for longer than suggested can motivate the growth of bacteria and put health at risk. According to food safety profesionals and organizations like the OCU, the timing depends on the kind of milk and the conditions in which it is stored in the refrigerator, although attention should, in addition, be paid to sensory signals such as smell, taste or texture.
It will depend on the type of milk
The main variable that depends on how long milk lasts once opened is the variation of heat treatment it has undergone. Fresh or pasteurized milk, having undergone a lighter heat process, better maintains its organoleptic properties, but is also more delicate to bacterial growth, so it can only be maintained for 2 to 3 days after opening if well refrigerated.
On the contrary, UHT or sterilized milk, which has been treated at higher temperatures, lasts longer, 3 to 5 days once opened and constanly under constant refrigeration. Profesionals unverlines that the temperature of the refrigerator is essential to extending its shelf life. As an example of perfection, it should be kept at around 4ºC and prevent fluctuations, as each increase in temperature accelerates decomposition.
The variety of packaging is also important. Cartons protect better against light and oxygen at the time they are closed, but once opened, exposure to contaminants increases, so the time of consumption should be strictly adhered to.
How can we prevent the risks?
Under the established deadlines, profesional recommend putting into practice some routines that aid to consume milk safely.
One of the easiest is to write the date on the container when it is opened, so that you have a real control of the storage time. It is also relevant to close the container tightly each time it is used, as every single opening increases the risk of external contamination.
Nevertheless, it is not enough to just look at the expiration date. Profesionals remind us that the state of the milk should be testes with the senses. If it is lumpy, has a sour smell or its taste it is different, it is best to discard it even if the recommended days have not been exceeded. These precautions, together with optimal storage in the coldest part of the refrigerator, make sure that milk is drunk in optimal conditions and without putting health at risk.
Novel pasteurization technique extends shelf life of milk
This new technology, Millisecond Technology (MST), offers dairy producers long-life products with the same nutritional values that consumers want. MST offers more than 45 days date codes with 10-plus days after opening, all within normal HTST processing parameters.
Bridging the gap between HTST (standard method) and ESL while maintaining nutritional value, MST is an add-on to the HTST process. Philip Frechette, who has worked in the food and dairy industry since 1966 when he graduated from Valparaiso Technical Institute as an electronic engineer, is the primary developer of the MST process and is chief technical officer of its namesake, Millisecond Technologies Corp.
Frechette founded JCS Process and Control Systems (JCS) in 1988 as a NY “C” Corporation. His career started as a controls engineer for the Lindy Division of Union Carbide Corp; then as a computer systems engineer for the Foxboro Company; followed by several stints with Alfa Laval companies in senior management positions. As the founder and CEO of JCS, Frechette has pioneered many advanced technologies and systems for the food, dairy and beverage industries during the past 55 years.
