How should milk be stored?

Storage plays a crucial role in quality preservation of milk and varies depending on the type of milk product. Regular, pasteurised milk should be kept refrigerated at all times at a temperature of 5°C or below. Milk containers/cartons should be kept firmly closed to prevent absorption of other food flavours. Use of opaque containers during storage is important, as it protects milk from exposure to light which prevents the development of off-flavours and preserves vitamins such as riboflavin (vitamin B2).

UHT or canned milk do not need to be refrigerated until they are opened but must then be stored in a refrigerator and consumed within 3 days. Powdered milk should be stored in a cool, dry place for up to 6 months. Once opened, it should be used within 1 month.