Do not exceed 24 hours. The main microbial bacteria of the cake are coliforms, total bacteria, pathogenic bacteria, mold. After scientific microbiological observation, it is known that when fresh milk cake is kept up to 24 hours in hot summer weather, microscope shows that there will be one part of coliform bacteria, two parts of total bacteria and one part of mold exceeding the standard.

The main ingredients of the cake are flour, eggs, cream, etc., containing carbohydrates, protein, fat, vitamins and calcium, potassium, phosphorus, sodium, magnesium, selenium and other minerals, because of the convenience of eating is one of the most commonly used pastries. In fact, the nutritional value of fresh milk cake is very rich, it contains only 320 grams of calories, carbohydrates are less than 56.5 grams, the other fat is only 7 grams, carbohydrates only 2.2 grams. Fresh milk cake is rich in minerals such as magnesium has 0.3 mg, calcium has 13 mg, zinc has 3.05 mg. There are also 13 mg of dietary fiber and 2 mg of vitamin EHE, 54 mcg of vitamin A and much more.