Investigation of the Influence of Storage Conditions on the Quality and Physico-Chemical Properties of Milk

The article investigates the influence of storage conditions (temperature +20 °C vs +4 °C, duration, and packaging type — glass, PET, Tetra Pak) on the quality and physico-chemical properties of cow’s milk. Using titrimetric acidity, potentiometric pH measurement, and lactodensimetry, the authors show rapid acidification and curdling at room temperature (critical limit after 12–24 hours), while refrigeration significantly slows microbial spoilage. Tetra Pak provides the best light protection against oxidation of lipids and vitamins. Optimal storage conditions for maintaining milk freshness are substantiated.