What factor is critical in maintaining milk's quality during storage?

Temperature control is fundamental in maintaining milk's quality during storage because it directly affects bacterial growth and enzyme activity. Milk is an excellent medium for the growth of bacteria, and maintaining it at a low temperature slows down the proliferation of these microorganisms, thus preserving its freshness and safety for consumption.

If milk is stored at higher temperatures, it is more susceptible to spoilage and can quickly develop off-flavors or harmful bacteria, compromising both its quality and safety. Proper refrigeration keeps milk below the temperature threshold where spoilage organisms can thrive, ensuring that it remains safe and retains its desirable taste and nutritional value over time.

While container material, volume of milk, and duration of storage also play roles in milk handling, they do not have the same direct and immediate impact on controlling spoilage as temperature does. Using appropriate containers might help reduce contamination, but if the temperature is not controlled, the risk of spoilage increases significantly.