FLL - Food Factor: Milk Temperature

      Milk; in particular, cow’s milk is a large part of most American’s diet. Since it has become a staple in our diet, you the consumer, should know how to store it for the safest and most enjoyable consumption. 

      We (roboGbots) recommend that milk should be stored at a temperature of 39 degrees Fahrenheit.  NYC Dept. of Health & Mental Hygiene states that “Milk shall be stored at a temperature below [45] 41 degrees Fahrenheit, may not be kept beyond its expiration date, and may not be dispensed or served [by] to children except under adequate supervision.” According to the USDA, a “Danger Zone” is created when air around milk is between 41 degrees Fahrenheit and 140 degrees Fahrenheit. Under these warmer conditions, harmful bacteria can grow and reproduce in the milk. A good rule of thumb is to keep the air temperature two or more degrees lower than the recommended internal temperature to reduce the chance of bacterial contamination. For example, the internal temperature of non-frozen dairy products should be 41 degrees Fahrenheit, so the air temperature surrounding these products should be at least 39 degrees Fahrenheit or lower.

      As where to store milk, a good place would be on a shelf in the back of a refrigerator because the colder air circulates there. It will generally take longer for outside air to reach and subsequently increase the air temperature around the milk. 

      You may think, if refrigerating milk is good then is freezing better?

The answer is not necessarily, because refrigeration only slows down the growth of bacteria; it does not kill the bacteria. Freezing changes the state of the milk and after it defrosts, milk may or may not retain its original properties. According to the Diary Council of California, “it (milk) can be frozen and thawed in the refrigerator or in cold water and is safe for consumption. However, the flavor of the milk is affected, so it is generally not recommended. The milk protein becomes destabilized and you may see changes in the "texture" of the milk. However, it is still safe and wholesome." 

       Milk generally spoils a week from store expiration date (expiration is about two weeks from cow to you). Different types of milk: whole, skim, 1%, and 2% may exhibit different properties, which may impact the rate of spoilage. 

      We (roboGbots) have been examining and studying these specimens.

Keep reading our blog for our results! 

- P.W.

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