Why does unexpired pure milk have sediment? What s with?

Pure milk that has not expired has sediment, indicating that it has gone bad.

There is sediment regardless of whether the milk has passed its expiration date or not.

That's not to be drunk anymore. Because the milk is sterilized and sealed before packaging, if the packaging is not properly sealed, the bacteria in the air will enter the milk bottle, and the milk will naturally spoil through the reaction.

There are other ways to tell if milk has gone bad.

Bought milk (unboiled or microwaved) is quickly poured into a clean, clear glass, and then slowly tilted the glass, if there is a thin film left on the inner wall of the cup, and it is easy to wash it down with water, it is raw fresh milk. Such milk is delivered to the processing plant in a short time and has a low bacterial count.

If the milk film on the glass is uneven, or even small particles visible to the naked eye hanging on the walls of the glass, and it is not easy to clean, it means that the milk is not fresh enough.

It should be a relatively normal phenomenon to have precipitation in it. Today's boxed milk products are labelled as 100% pure milk, but in fact they are adulterated with substances that make them thick, or even preservatives. Pure natural milk is not as viscous as the boxed milk you drink, very light, like white water, and the taste is far inferior to the so-called pure milk that has been processed.

If you really don't feel comfortable drinking it, you can use it for other purposes, such as washing your face, applying to your face, removing odors, etc., and you can use it in many places.

Milk precipitation is the precipitation caused by the instability of proteins due to long-term transportation, storage, high temperature, etc., and some are solid lipids.

Normal, within the expiration date, the taste has not changed, no problem.

That's normal protein precipitation. You'd better double-check it though!

Melamine, don't drink it.

The white sediment inside the milk is a protein denaturing coagulant, the protein in the milk changes from the original sol state to the gel state and precipitates. In addition, the phosphate in an unstable state is converted from the original acidic calcium phosphate into an insoluble neutral calcium phosphate precipitate. As a result, "milk scale" is formed.

If there is only a small amount of sediment, it will not affect consumption. In addition, milk is slightly bitter due to the precipitation of proteins caused by the decomposition of proteins by heat-resistant enzymes produced by psychrophilic bacteria. This condition is harmless, but the nutritional value is reduced.

The correct way to store milk

1. The milk should be placed in a cool place, and if the cap has been opened, it is best to put it in the refrigerator. Do not expose milk to sunlight or light, which can destroy several vitamins in milk and also cause it to lose its aroma.

2. When the milk is placed in the refrigerator, the bottle cap must be closed to prevent other smells from being skewered into the milk. Pour the milk into a cup, teapot and other containers, if you do not finish drinking, you should close the lid and put it back in the refrigerator, and do not pour it back into the original bottle.

3. Fresh milk, that is, freshly squeezed milk, which has not been sterilized, can generally be stored for 24-36 hours below 4 degrees, and it is best to put it in the fresh-keeping layer of the refrigerator.

If there is precipitation in the milk, it is completely undrinkable, and the main consideration may be that the milk is fermented, or there are certain bacteria entering the milk, or the milk is expired. If you drink this kind of milk, it is easy to cause abdominal pain, diarrhea, or abnormal fever, etc., which is easy to cause gastrointestinal disorders, and the nutritional value of the milk itself has disappeared, and drinking this milk can not play a role in supplementing nutrition.

Whether the milk can be drunk without expiration but clumping still depends on the specific situation: if the milk is caused by factors such as low temperature or enzyme activity, the protein becomes precipitated, and there is no abnormality in taste and color, then the milk will only have a decrease in nutritional value, but it is still edible and does not have much impact on health.

However, some milk clumps during the shelf life, which is caused by infection or deterioration, in this case, the protein has deteriorated, and it will be accompanied by a very serious acidic and pungent taste, and the color of the milk will also change, turning yellow, milky white or even green, so the milk cannot be drunk.

Pure milk clumping is mainly caused by the above factors, some cases can be drunk, some can not be drunk, we need to combine the specific situation of milk clumping to judge.

Clumping of pure milk may be a sign of spoilage, but it may also be a normal condition, and it is necessary to carefully distinguish by taste, color, etc., to determine whether it can continue to be consumed.

Because the beef has not been drunk for too long, it will settle on it, so it is recommended not to drink expired milk, I hope I really help.

If there is a small amount of sediment in the milk, it is also drinkable within the expiration date. But if you drink a yogurt like you said, it is a possibility of spoilage, even if it is within the expiration date, do not drink it, it may be improper storage caused by the deterioration of the milk, so it is safest to pour it out.

Pure milk has no sour taste, if you can smell the sour, it must be spoiled, if it is not stored properly, high temperature environment or humid environment will accelerate the deterioration of food, so, even if it is still in the expiration date, the naked eye can see the difference, it is still inedible.

It may be caused by temperature or other factors, so it is not recommended to drink it.

Under normal circumstances, pure milk does not have a sour taste, and the smell of sour indicates that it has gone bad, regardless of whether it is still within the expiration date.

Although the milk has not expired, there are a lot of sediments and small pieces, so it is best not to eat it at this time.

It may be that the fat content of milk is high in milk skin is a truth! That's a good thing! Kiss.

The reason why milk precipitates after spoilage is because the protein properties in the milk are changed and a solid substance is formed, so a precipitate is formed in the milk, and the scientific name of this type of precipitate is "casein", which is the product of bacteria combining with milk.

The protein content of milk is mainly composed of casein, whey (white) protein and lactoglobulin, and a small amount of other proteins, such as immunoglobulins and enzymes. Where 20 percent of the precipitated milk protein is called casein. Casein is a heat-stable protein that can precipitate under acidic conditions, and yogurt and cheese are made on this principle.

Legal analysis: Improper storage or expiration date, etc., may lead to spoilage, continued consumption will affect health, and consumers can claim compensation. However, whether consumers need to have consumed it before they have the right to claim when claiming compensation depends on how the law stipulates it.

According to the law, consumers who buy spoiled milk do not need to have started eating it or have suffered personal injury after drinking it before they have the right to claim compensation. Since the law prohibits the sale of spoiled food, it is possible to claim damages if it is determined that the business operator has engaged in the sale of spoiled food. In addition, since it is the sale of spoiled milk, it can be considered as the sale of food that it knowingly does not meet food safety standards.

Legal basis: Article 148 of the Food Safety Law of the People's Republic of China: If a consumer suffers damage due to food that does not meet food safety standards, he or she may claim compensation from the operator or the producer. Producers and operators who receive consumer compensation requests shall implement a first-bear responsibility system, pay compensation first, and must not pass the buck; If it is the responsibility of the producer, the operator has the right to recover from the producer after compensation; If it is the responsibility of the operator, the producer has the right to recover from the operator after compensation.

If a consumer produces food that does not meet food safety standards or sells food that he knows does not meet food safety standards, in addition to claiming compensation for losses, he or she may also demand compensation from the producer or operator for ten times the price or three times the loss; Where the amount of increased compensation is less than 1,000 RMB, it is 1,000 RMB. However, there are exceptions to the defects on the labels and instructions of the food that do not affect food safety and will not mislead consumers.

Pure milk that has not expired has sediment, indicating that it has gone bad. There is sediment. Regardless of whether the milk has expired or not, it can no longer be drunk.

Because milk is sterilized and sealed before packaging, if the package is not sealed properly, airborne bacteria can enter the bottle, and the reaction will naturally spoil the milk.

Other ways to tell if milk has gone bad:

Quickly pour the purchased milk (uncooked or microwaved) into a clean, clear glass and tilt the glass slowly. If there is a thin layer of milk film left on the inner wall of the glass, and the glass is not hanging, it is easy to be washed down by water, it is fresh milk. The milk is delivered to the processing plant for a short time and the total number of bacteria is low.

If the milk film on the glass is uneven, or even small particles visible to the naked eye hang on the glass wall and are not easy to clean, it means that the milk is not fresh enough.

Milk precipitation is not harmful to the human body, but only affects the taste and nutrients.

When milk is processed, in the process of high-temperature sterilization, the heat treatment temperature and time are incorrect due to equipment failure or operator level problems, resulting in milk protein denaturation, precipitation and coagulation (similar to egg heating and agglomeration), such problems do not cause harm to the human body, but only affect the taste and nutrients.

Normal.

The bumps, shaking and high temperature during the storage of pure milk during transportation will cause the instability of the bright and white milk eggs, and the protein in the milk will change from the original sol state to the gel state, and a small amount of precipitate will appear, so it is normal for pure milk to have precipitate without expiration.

The reason for the sediment in milk is protein denaturation coagulants, neutral calcium phosphate precipitates, and interferon precipitate precipitates, among which casein precipitates will make milk precipitate, sour, and discolored, and can not be used for warning, and the rest can be eaten by friends within the shelf life.