For the preservation of different types of dairy products, Li Yan, deputy dean of Kunming Medical College and expert of Yunnan Nutrition Association, said that pasteurized milk is usually heat treated at 72 degrees Celsius to 75 degrees Celsius for 16 seconds, and then packaged in ordinary plastic bags or paper. House packaging. Pasteurized milk can be stored for 48 hours between 0 degrees Celsius and 4 degrees Celsius. Ultra-high temperature milk is sterilized at 140 degrees Celsius and 3 seconds to 4 seconds, and then aseptically filled, usually in a composite bag or Tetra Pak. Ultra-high temperature milk can be stored for at least 1 month at room temperature, up to 6 months.
Cream and cheese are relatively difficult to store. If there is unfinished cheese, seal it, or wrap the cheese with plastic wrap, drain the air as much as possible, and expose it to the air to breed bacteria. Animal butter must be refrigerated, and water and oil separation will occur during freezing.
Fresh milk is placed in the freezer compartment, and the temperature is adjusted to less than 10 degrees Celsius. At this temperature, the growth rate of microorganisms is suppressed, and the texture of the dairy product is better and smoother.
Li Yan reminded that consumers should pay attention to the storage conditions after purchasing milk powder. The storage of milk powder after opening the bag in the refrigerator does not guarantee the quality of the milk powder, and even accelerates the deterioration of the milk powder. Because milk powder is very easy to absorb moisture, it is easy to be damp, agglomerate and deteriorate in the refrigerator for a long time, which affects the drinking effect. After the milk powder is opened, the mouth should be tightly closed and placed in a place where the room is ventilated, dry, and exposed to sunlight. “Different dairy products are stored in different ways and at different times. Consumers must follow the product instructions,†Li Yan said.
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