In a traditional sugaring operation, if clean practices are used, the microorganism count in clear and colorless sap before storage is around 1000 microorganisms per milliliter. The overall effect of this contamination may not be readily seen by the producer, except when the sap becomes turbid and milky looking. The cold temperature at the beginning of the season is an excellent control mechanism that keeps sap microbial growth at a minimum.
Storage systems are also ideal incubators for microorganisms.
At this temperature, the length of storage is critical. Cool and short storage maintains sap quality by slowing the microorganism's growth rate.