1, skin care

After sunburn in summer, be sure to apply iced milk on your face, which will not only calm your skin, slow down the deposition of melanin, but also make our skin look white and delicate as before.

Step 2 cook

In addition to expired and stale milk, fresh milk that is about to exceed its shelf life is not suitable for direct drinking. You can boil it with low heat, and then add it to the dish or cake when the milk is cold. You can also mix milk, eggs and flour to make toast; It can also be used to make soup, making the soup more delicious and fragrant.

Step 3 ferment flour

Using expired milk to make dough is equivalent to yeast, which can make steamed bread fragrant and sweet, and it also smells like milk.

Step 4 water the flowers

If the expired milk has obvious sour taste, it can be used to water the flowers at this time. In order to avoid the spread of bad taste, you can dig a small pit in the middle of the flower soil and bury the milk in it.

Different shelf life of milk

The reason why milk has different shelf life is determined by different sterilization methods and packaging methods, and has nothing to do with preservatives. There are two main sterilization methods: pasteurization and ultra-high temperature sterilization. Pasteurization can kill pathogenic bacteria at a lower temperature (generally 60℃~85℃) and retain the flavor substances in milk, which is a thermal sterilization method with less loss.

Milk that adopts this sterilization method is called pasteurized milk or low-temperature milk, and its shelf life is generally 2-7 days, so it needs cold chain transportation and refrigeration. Ultra-high temperature sterilization method is to instantly heat milk to 135℃~ 150℃ for 2~6 seconds, which can kill almost all bacteria, with a shelf life of more than 6 months and can be stored at room temperature.

The above contents refer to People's Daily Online-Is expired milk a treasure? Counting the four uses of expired milk, People's Daily Online-The shelf life of milk has nothing to do with preservatives.