The milk should be stored in temperature. 8° C, Kefary – of 2 do 5 °C. Meanwhile, in many stores, these products are waiting for customers at the counter, where the temperature sometimes reaches up to 20 ° C. The milk is brewed quickly, and the yogurt "swell” and they are sour.
In milk stored in glass or plastic bottles, exposed to sunlight almost immediately begins to distribute the Wit. A, B2, C.
Its durability can be extended with three ways, the best of which UHT is (Heating a few seconds to high temperature and immediate cooling). Metoda ta, as well as packing system in cartons, determines the durability of milk, microbiological purity and its nutritional values.