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Why does Fresh Milk Spoil so quickly?


Is it true that boiling prevents spoilage? Does boiling affect the nutritional value of the milk? Is it not good to have boiled milk? Are these sayings true? Let us look after this closely. Fresh cow milk which is believed to be the soul-food for us is proved to be the excellent culture media for the pathogenic micro organism I.e, disease-causing bacteria, yeast or fungi due to its high moisture content (83%moisture) Raw pure milk will only last for up to 5-6 hours at room temperature if it is not boiled. We can though extend its lasting hours to 7-10 if it is pasteurized. But full cream milk is more well-pasteurized and it can be stored at low temperature below 5 degree centigrade without boiling up to a should be kept in mind that the milk we are having is not spoiled and is full of its all-natural properties.

Things should be kept in mind regarding spoilage of milk:

1- Low flame boiling of milk.
2- Boiling milk within 4-5 hours of milking.
3- Storing milk below 5 degree centigrade to prevent it from spoiling.
4- Boiling, again and again, should be avoided.
5- Milk should be immediately avoided when there is any change in smell, texture, flavor, consistency or color of milk.
6- Not stocking milk after 2-3 days.

How to prevent spoilage of milk?

Milk can be prevented from spoiling if it is boiled in just a few hours of milking. Boiling of milk only at high temperature affects the nutritional value of the milk so it is always recommended to boil milk at low flame. Continuous boiling or overheating of the milk can give rise to the denaturation of the protein and thus reduces its nutritional value. Milk should not be used after 2-3 days as the milk is considered to be culture media for the microorganism it has a high moisture content which let certain species of psychotropic bacteria to grow in it and can lead to several health diseases. Bacterias like micrococcus spp. , Streptococcus spp. lactococcus spp. , Coliform bacteria can grow easily in the milk at a 10-37 degree centigrade temperature. Microorganisms show successive growth and high temp bacteria like thermophilous can also grow at temperature up to 37-63 degree centigrade. Milk or any food items are best stored at low or high temperature like below 5 degree centigrade to above 64 degree centigrade which aren't the favorable temperature of several bacteria.

Signs of spoiled milk:

Ropiness- Ropiness of the milk is generally caused by the bacterial growth inside the milk. It makes milk more sticky and viscous in appearance.
Bad odour - Bad odour starts emitting just after the spoilage of milk it can cause either by fungal or bacterial spoilage.
Fungal spoilage- fungal spoilage of milk can lead to the change in texture and smell of the milk.
Curdling of milk-curdling of milk is observed when the bacterial spoilage has taken place in the is caused by the renin an enzyme secreted by bacteria.
Proteolysis: proteolysis I.e, breakdown of the protein content of the milk starts taking place with the involvement of bacteria inside leads to the bitter flavor of the milk.
Stringiness of milk:stringiness in milk is seen due to the casein present in the milk.
Cow milk has a low shelf life so it should be handled with care and should be used in the right manner so that we can utilize its nutritional values to the maximum extent. we should also keep in mind that the milk we are having should be fresh and is with no adulteration so that it can not lose its primary characteristics.

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