Raw milk typically lasts for 7-10 days when stored at an optimal temperature of 36-38°F (2.2-3.3°C).
The shelf life of raw milk is significantly impacted by storage temperature. When kept at the recommended temperature, the naturally occurring lactobacilli present in raw milk can help inhibit the growth of harmful bacteria. However, warmer temperatures allow these lactobacilli to more rapidly produce lactic acid, which, while contributing to the characteristic tangy taste of soured milk, also accelerates spoilage and reduces the overall shelf life. Therefore, consistent refrigeration is crucial to maintaining the quality and safety of raw milk.
Factors Affecting Raw Milk Shelf Life:
- Storage Temperature: Maintaining a consistent temperature between 36-38°F (2.2-3.3°C) is vital. Fluctuations can significantly shorten the lifespan.
- Initial Quality: The cleanliness and health of the animal from which the milk is sourced plays a crucial role. Milk from healthy animals, handled with proper sanitation, will generally last longer.
- Handling Practices: Careful handling during collection, storage, and transportation is essential to minimize contamination and maximize shelf life.
