I recently started making bread with a breadmaker and was wondering if it's safe to keep sterilized milk in the machine for a few hours before the program starts. I'm using the timer function to have a fresh bread ready in the morning. I know that it is recommended not to use perishable ingredients, like milk and eggs, when using the timer function. Does this also apply to sterilized milk?
Where I live, the average room temperature in summer is 28 degrees Celcius, which probably does not help.
Update: I did some more searching and found this:
When an increase and then a rapid decrease in heat occurs, bacteria such as lactococci and lactobacilli can form. [...] Milk actually spoils when bacteria converts the lactose into glucose and galactose, which results in the production of lactic acid.
Basically the question boils down to:
- Are these bacteria also present in sterilized milk?
- Can these bacteria be introduced from the air or from the bread flower?
- Are there other bacteria or toxins that will develop in sterilized milk when exposed to room temperature for a few hours?