In fresh milk, the antimicrobial activity is weak and stays for as little as 2 hours since the milk only contains suboptimal levels of the hydrogen peroxide and thiocyanate ion.
ໃນນົມສົດ, ກິດຈະ ກໍາ ຕ້ານອະນຸມູນອິດສະລະແມ່ນອ່ອນແອແລະຢູ່ໃນເວລາພຽງ 2 ຊົ່ວໂມງນັບຕັ້ງແຕ່ນົມພຽງແຕ່ມີລະດັບ suboptimal ຂອງ hydrogen peroxide ແລະ thiocyanate ion ເທົ່ານັ້ນ.