Originally Posted by
pueywei
You could pasturize it again by boiling it again, then letting it cool and storing it in a fridge, could you not?
At the factory, milk is pasturized at 161.5 degrees for 16 seconds. The lower the temperture, the longer the holding time. Flavor is lost at lower temps and flavor is lost at higher temps.
QC at the company I worked took samples right off the filling line, put into a home type frig at 40 degrees. We expected that milk to be as fresh as day one at 40 days.
Opening the gable top carton with dirty hands is the best way to reduce shelf life.