Milk storage temperature and the antibacterial phase relationship

Milk is also a kind of food is easy to go bad, especially in the summer, more to tighten food safety this string. Related to the natural antibacterial period and temperature of milk, the milk in the collection, transportation, storage and processing process, such as milk will inevitably polluted by all kinds of microorganisms. However, the study found that after the acquisition of fresh milk has an antibacterial material & ndash; Milk hydrocarbon element ( Also known as milk antibacterial element) A period of time, can resist microorganisms. In milk antibacterial, bacteria does not grow, grow even, its speed is very slow. Milk antibacterial period length and the environment temperature has a close relationship. Below is the milk storage temperature and antibacterial relational tables: milk storage temperature and antibacterial relationship milk storage temperature ( ℃) - Antibacterial phase (100510253037 Hours) After more than 240483624632 milk antibacterial, milk microbes will proliferate, using the rich nutrients and toxins. Just out of fresh milk, for example, at 13 ℃ storage under 12 hours, the number of bacteria increase 2 times; Stored under 18 ℃ for 12 hours, number of bacteria will be increased by 381 times! Milk is bad. So, collecting the milk must be immediately after cooling, stored under 10 ℃, and extend the shelf life, and to eat after disinfection treatment, just don't drink out of fresh milk is.