At what temp does milk spoil?!
At what temp does milk spoil?
I bought a thermoelectric refrigerator which is rated to be 20-25 degrees below room temp (it stays between 48 and 52 degrees Fahrenheit). Is this safe for milk?
Answers:
The temp. you mention is too high according to this information:
Refrigeration is the single most important factor in maintaining the safety of milk. By law, Grade A milk must be maintained at a temperature of 45 F or below. Bacteria in milk will grow minimally below 45 F. However, temperatures well below 40 F are necessary to protect the milk's quality. It is critical that these temperatures be maintained through ware-housing, distribution, delivery and storage.
The cooler refrigerated milk is kept, the longer it lasts, and the safer it is. As the product is allowed to warm, the bacteria grow more rapidly. Properly refrigerated, milk can withstand about two weeks storage.
I would follow these guidelines as you probably don't want to get sick!
Source(s):
http://hgic.clemson.edu/factsheets/hgic3...
As far as I know that is too warm. Milk should be kept at a temp between 35 and 42 degrees farenheit which is what most refrigerators are. If it is out for more than a few minutes in room temperature it starts the "spoilage" process.
I am sure it will keep a short time most milk is pasteurized however it probably won't keep as long as if you had the regular fridge. You will know when it is turning.
The CORRECT answer to this question is: Milk spoils at ANY temperature above freezing. The spoiling process starts immediately after pasteurization.
Two factors determine the rate at which it spoils: 1) the amount of bacteria present and 2) the storage temperature.
1) Since milk contains bacteria right off the bat, we keep it refrigerated to inhibit its growth. I.e., refrigeration does not prevent bacteria growth, it only slows it down. Every time you open the milk, you are likely introducing more bacteria into your milk. The paper, fold-top cartons are the worst because people almost always inadvertently touch the area the milk pours from, which ends up in the unused milk. Drink from the carton? There's another billion microbes in your milk.
2) Temperature plays an important role because bacteria need warmth to thrive. The cold only slows down their growth, but doesn't stop it, which is why new, unopened milk will still go bad in your 35-40oF fridge after a period of time. Not to mention that it's not kept at proper temps 100% of the time during transport - as we all would like to assume.
Now, to your follow-up question of is milk safe at 48-52°F... the answer is: maybe for a few days. I wouldn't trust it for more than two days, but that's me.
Side note: the above pretty much goes for all refrigerated foods. It's just that milk is particularly vulnerable. Notice that your bread lasts longer if you don't touch every slice when you go to make a sandwich?
Take these steps if you plan to use that little fridge:
? Buy only half gallons or smaller
? Buy the container with a screw cap
? Buy milk with a sell-by date that is more than 7 days out
? Don't leave your fridge door open
? Don't touch the spout
? Don't drink from the container
? Put it back in the fridge promptly
? Use your milk within a couple of days
When in doubt, TOSS IT! The cost of a new half gallon of milk is nothing when compared to how sick you can become from bad milk. Not worth it!