what chemical is used to preserve milk?
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Hydrogen Peroxide. Hydrogen peroxide (H2O2) is widely used as a preservative in milk and milk products because of its potential to inhibit microbial proliferation and milk spoilage. It is considered as an “Excellent and Safe Preservative,” especially in developing countries.
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This is why it is called ultra-high temperature (“UHT”) milk, which is what you see written on these cartons. At such a temperature, all harmful pathogens, including spores, are killed, as well as the enzymes which could spoil the milk, which is why you can keep at room temperature for months.
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“The process that gives the milk a longer shelf life is called ultrahigh temperature (UHT) processing or treatment, in which milk is heated to 280 degrees Fahrenheit (138 degrees Celsius) for two to four seconds, killing any bacteria in it. Compare that to pasteurization, the standard preservation process.
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Storing breast milk after expressing: Freshly expressed or pumped milk can be stored: At room temperature (77°F or colder) for up to 4 hours. In the refrigerator for up to 4 days. In the freezer for about 6 months is best; up to 12 months is acceptable.
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All fresh fluid milks should be stored at temperatures below 40 °F and should not be stacked high in the display cases. If stored above 40 °F, milk will begin to develop signs of spoilage, including sour odor, off-flavor and curdled consistency.
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['Take breast milk from the fridge and set it aside.', 'Heat water using either a teakettle or microwave. ... ', 'Place sealed bag or bottle of breast milk in the bowl of warm water. ... ', 'Leave the milk in the warm water for 1-2 minutes until breast milk reaches desired temperature.']
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BHT, BHA, and Ethoxyquin Chemical preservatives like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are very effective at preserving dry cat food but are suspected to be potentially cancer-causing agents. These chemicals are often added to oils and fats.
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Evaporated Milk, also known as dehydrated milk, is a shelf-stable canned milk product with about 60% of the water removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing since the added sugar inhibits bacterial growth.
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Pasteurized milk is dairy milk that is heated and cooled using a simple, heating process that makes milk safe to drink before it is packaged and shipped to grocery stores. The difference between raw milk versus pasteurized milk is that raw milk — straight from the cow — does not go through the pasteurization process.
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Raw Materials The average composition of cow's milk is 87.2% water, 3.7% milk fat, 3.5% protein, 4.9% lactose, and 0.7% ash. This composition varies from cow to cow and breed to breed.
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Raw Materials The average composition of cow's milk is 87.2% water, 3.7% milk fat, 3.5% protein, 4.9% lactose, and 0.7% ash.
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Question: Why doesn't evaporated milk have to be refrigerated? Answer: Evaporated milk, which is thickened through the process of evaporation (hence the name) has a long shelf life because it is sterilized in the can through a steam-heating process that destroys potentially harmful micro-organisms.
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["Whole cow's milk (3.25% milkfat) and whole, pasteurized goat's milk fortified with vitamin D and folic acid are the only suitable milks or milk alternatives for children less than two years old.", "After age two, fortified soy drink can be used as an alternative to cow's milk."]
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If unopened, whole milk lasts five to seven days, reduced-fat and skim milk last seven days, and non-fat and lactose-free milk last seven to 10 days past its printed date, if refrigerated.
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The traditional method of eliminating lactose in milk involves adding lactase or beta-galactosidase enzyme to the milk. These enzymes hydrolyse the lactose into its constituent sugars: galactose and glucose. These sugars are sweeter in taste than lactose and give the milk an unsatisfactory flavour.
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Skim Milk Additives Federal law mandates that most skim milk has to be fortified with vitamin A and sometimes vitamin D. This is due to the fact that even though whole milk naturally has a fair amount of both, the vitamins are fat soluble and thus lost when the milk fat is removed during the skimming process.
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UHT milk or long-life milk has a typical shelf life of six to nine months at ambient temperatures if unopened. Once opened, it should be refrigerated and used within seven days.