Transparent containers are now becoming increasingly popular. However, relevant experts have recently pointed out that not all foods are suitable for storage in transparent containers, with common foods like milk and rice among them.
Susan Duncan, a food scientist at Virginia Tech, points out that milk is rich in riboflavin, a substance that is prone to react with light. Therefore, when milk is exposed to light, a chemical reaction occurs, which reduces the nutritional value of riboflavin.
Furthermore, some nutrients such as amino acids, an important component of protein, and various vitamins are also affected by sunlight. Low-fat and skim milk are thinner than whole milk, making it easier for sunlight to "penetrate" them. Duncan says: "This photosensitive oxidation process can alter the taste of milk and produce free radicals (a molecule present in the human body; research has found that the development of over 80 diseases is directly related to free radicals), causing illness." Therefore, if you pour milk into a glass and don't finish it, it is best to seal it with plastic wrap and put it in the refrigerator; do not pour it back into the original bottle.