不少人对鲜牛奶在夏季如何选择、保质和食用缺乏应有的常识。牛奶在到达消费者餐桌之前要经过消毒和严格的包装。通常市面上可见的瓶装、塑料袋装及纸盒装牛奶大多数采用的都是巴氏消毒法。经过巴氏法消毒的牛奶,在运输、销售过程中都必须在4℃以下进行。但目前有的货架温度一般是7至8℃,还有为数不少的牛奶供应点甚至没有冷藏设备。用户从购买点将牛奶买回家中食用或放进冰箱,也是一个非冷藏过程,牛奶买回来放进冰箱,而冰箱的温度又没有保持在0至4℃,牛奶保鲜所需的“冷链”中断了。以上任何一个环节出了纰漏,牛奶加工中尚未完全被杀灭的细菌在夏季就会以几何级的速度繁殖。这种看似新鲜,实际上已 Many people on how to choose fresh milk in the summer, durability and lack of food should have common sense. Milk is sterilized and tightly packed before it reaches the consumer table. Most commonly available bottled, plastic bags and carton packs are pasteurized. After pasteurization of milk, in the transport, marketing process must be carried out below 4 ℃. However, some shelf temperatures currently range from 7 to 8 ° C, and a large number of milk supply points do not even have refrigeration equipment. Users buy milk from the point of purchase to buy home or into the refrigerator, but also a non-refrigerated process, milk bought back into the refrigerator, and the temperature of the refrigerator has not been maintained at 0 to 4 ℃, milk preservation required “cold chain ”Interrupted. Any one of the above links went awry, and bacteria that have not yet been completely killed in milk processing will multiply at a geometric rate during summer. This seemingly fresh, in fact already