Method 1: Sensory identification. Fresh milk (sterilized milk) as a milky white or slightly yellowish, inherent aroma of fresh milk, no smell, a uniform fluid, no precipitate, no coagulation, no impurities, no foreign matter, no sticky phenomena.
Method 2: The milk was added dropwise water, if intractable, compared to fresh milk; if open, is not fresh milk. If bottled milk, as long as the phenomenon observed in the upper part of the thin milk or bottle of precipitation, milk is not new.
Method 3: boiling test method. About 10ml milk samples taken in a test tube (glass or transparent), the observed boiling water for 5 minutes, any condensate or floc generation, said fresh milk or no deterioration.
Method 4: Good milk, not hanging cups. Buy milk (not boiled or heated in a microwave oven) and quickly pour into a clean transparent glass, then slowly tilt the glass, if there is a thin film of milk left on the inner wall of the cup, and do not hang the cup, easy to use water Wash it down, it is raw fresh milk. Such milk is sent to the processing plant in a short time, and the total number of bacteria is very low. If the film on the glass is uneven, even small particles visible to the naked eye are hung on the wall of the cup and are not easy to clean, indicating that the milk is not fresh enough.
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