Expired milk might trigger health issues upon ingestion. When it comes to milk, the date indicated on the packaging might not be vital as the freshness of the product inside. The date is the “sell-by” date while the milk inside might be good for days after the indicated date. Nevertheless, if the milk was incorrectly handled or stored in the refrigerator way past the expiration date, the likelihood for it to turn sour increases.
Presence of bacteria in milk
Most bacterial strains are eliminated by heat once milk undergoes the pasteurization process. It is likely for the milk to be ruined after pasteurization but even under clean conditions, some bacterial spores might survive the processing.
Additionally, they can also grow under cold conditions, thus refrigeration slows them down but will not stop them. These bacteria might be responsible for the spoilage of milk beyond the expiration date indicated on the carton.
If expired milk is consumed, there is the risk for developing food poisoning due to detrimental bacteria that has grown in the milk.
Luckily, it is easy to tell if expired milk has gone bad after the sell-by date. If you take a smell or sip from the milk, there is something wrong.
An unusual texture is another indication that it is time to discard the milk. If uncertain, do not take any chances and discard it. Remember that if the milk was consumed prior the expiration date, certain forms of bacteria that thrive in cool temperatures will not progress to a stage where the milk is spoiled.
You can keep milk fresh by keeping it refrigerated at 38-40 degrees F. Storing milk in its original packaging with a tight lid can also help lessen the risk for spoilage.
Do not let it sit on the counter for extended periods since room temperature promotes the growth of various strains of bacteria. Do not return unused milk to its original container. This increases the likelihood of contamination from external organisms.
It is also suggested to store the milk at the back part of the refrigerator as frequent opening can affect the temperature of the products close the door.