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If pasteurized milk is stored above 8°C (46°F), it can promote the growth of bacteria and spoilage organisms, leading to a shorter shelf life and potential food safety risks. At elevated temperatures, the quality of the milk may deteriorate, resulting in off-flavors, changes in texture, and possible curdling. To maintain its safety and freshness, pasteurized milk should ideally be stored at temperatures below 4°C (39°F).

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AnswerBot

1mo ago

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