Can you drink milk 2 days after the expiration date?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the following question: Can you drink milk 2 days after the expiration date? We teach you how to identify out of date milk, how to properly store it, and the side effects of consuming expired milk.
Can you drink milk 2 days after the expiration date?
You can drink a mild 2 days after the expiration date if it doesn’t look or smell different. The date you’ll find stamped on a milk bottle or carton is the “consume before” date, and the milk inside might still be fine for days after that date.
However, if the milk is processed improperly or stored in the refrigerator past the expiration date, the chances of turning sour increase. (1)
How long milk last?
Once milk is unpacked, it is important to consume it within a specific timeframe to ensure its freshness and safety.
When stored in the refrigerator at or below 40 degrees Fahrenheit in an air-tight container or bottle, open milk, whether it is whole, skim, or reduced-fat, can generally remain fresh for about 4 to 7 days before spoiling.
The shelf life of unopened milk varies depending on its type. Whole milk typically maintains its freshness for approximately 5 to 7 days, while reduced-fat and skim milk can last for about 7 days.
Non-fat and lactose-free milk have a slightly longer shelf life, lasting for about 7 to 10 days beyond the printed date, as long as they are stored properly in the refrigerator at or below 40 degrees Fahrenheit.
It is important to note that the way milk is stored can affect its safety for consumption. If open milk has been stored at room temperature for more than 2 hours (or more than 1 hour if the temperature exceeds 90 degrees Fahrenheit), it is advisable to discard it.
Bacteria thrive between 40 and 140 degrees Fahrenheit, and there is a risk of milk being contaminated with bacteria under such conditions. (2-4)
What factors affect milk shelf life?
The way milk is stored and the temperatures it is exposed to have a critical impact on how long it remains safe for consumption.
If milk is mishandled, stored at improper temperatures, or kept for inadequate durations, it can become contaminated with harmful microorganisms, posing significant public health concerns.
In regions with tropical climates, where transportation, storage, or retail facilities may lack sufficient refrigeration capabilities, bacteria cells have an opportunity to recover after being exposed to heat due to favorable temperatures.
Consequently, there is an elevated risk of recontamination of processed milk even after heat treatment, primarily due to poor hygiene practices.
The number of bacteria present in milk, and therefore its overall shelf life, is greatly influenced by both the temperatures at which it is stored and the methods employed for storage.
It is crucial to adhere to proper storage practices to ensure milk remains safe and suitable for consumption. (5)
How to know if the milk is bad?
Determining whether milk is considered “spoiled” can be subjective, as interpretations can vary from person to person.
Interestingly, certain dairy products like cheeses with mold or fermented yogurts may be avoided by some individuals, while others actively seek them out.
While establishing a definitive and universally accepted definition of “spoilage” is challenging, there is a general consensus among consumers and manufacturers regarding certain indicators.
These indicators commonly include off-flavors, changes in color, and alterations in the usual texture associated with spoilage.
For instance, specific characteristics such as an “acidic aftertaste,” “chalky mouthfeel,” or “sourness” can serve as examples of milk spoilage. These sensory changes can often signal that milk has undergone spoilage.(6)
In most countries, milk is pasteurized and then distributed, this means that the product is put through a process that involves heating the milk to the point of destruction of different harmful bacteria such as E. coli, listeria, and salmonella.
Experts say that by doing all this, the life of the milk is extended by 2 to 3 more weeks . (7)
How to properly store milk?
It is suggested that, as long as the storage conditions are appropriate, unopened milk can remain suitable for 5-7 days after its expiration date, while open milk lasts only 2 to 3 days after that date.
In addition, milk should not be left at room temperature for a period longer than 2 hours, unless it is a safe type of product to stay that way, since you can risk contracting a foodborne illness.
In fact, there is milk without the need for refrigeration, usually called aseptic or long-life milk.
Experts assure that it is produced using an ultra-heat method similar to pasteurization, but with a higher temperature. This makes the products produced safe to leave at room temperature. (4)
Long-life milk can generally last 2-4 weeks past its expiration date if you keep it in a cool, dry place.
If you want to keep it in the fridge, it will last 1 to 2 months. However, if you open the package, it should be consumed within the next 7-10 days and stored in the refrigerator.
However, always remember to make sure if your product is safe to consume through smell and its texture, beyond just looking at its expiration date.(1)
What are the Health implications of drinking spoiled milk?
Consuming spoiled milk can lead to various health issues, ranging from stomach discomfort to severe bacterial poisoning or gastroenteritis (a form of food poisoning caused by different bacteria such as salmonella).
The most common symptoms of food poisoning include diarrhea, stomach pain or cramps, nausea, vomiting, and fever.
The specific symptoms experienced can vary depending on the type of contamination, which can occur due to changes in the milk’s original composition, improper manufacturing processes, or incorrect storage conditions.
While there is a wide range of microorganisms that contribute to the spoilage of milk and dairy products, certain bacteria can pose a significant risk of causing severe illness in consumers.
In most cases of food poisoning resulting from spoiled milk, the body can recover on its own. However, it may take a few days to fully recuperate from the discomfort.
It is advisable to drink plenty of fluids to combat dehydration caused by vomiting and diarrhea, which are common symptoms of food poisoning. (6, 8)
.
Other FAQs about Milk which you may be interested in.
Can I add milk to my spaghetti sauce?
Does coconut milk go bad in the fridge?
HOW TO TELL IF LACTOSE-FREE MILK IS BAD?
Conclusions
In this article, we answered the following question: Can you drink milk 2 days after the expiration date? We taught you how to identify out of date milk, how to properly store it, and the side effects of consuming expired milk.
We remind you that in most cases you can drink milk after its expiration date, as long as its color, smell, and consistency remains the same. A study has found that the temperature of your refrigerator affects how long your milk lasts after its expiration date. In fact, if you lower the temperature from 6 ° to 4 °, your milk gets 9 more days of duration.
References
- Adda Bjarnadottir, Kelli McGrane, How Long Is Milk Good for After the Expiration Date? Them. Healthline Media LLC. 2020.
- U.S. Department of Agriculture. https://ask.usda.gov/ Website. Washington, DC. What is the “2 Hour Rule” with leaving food out?.
- Buehler, A. J., Martin, N. H., Boor, K. J., & Wiedmann, M. Psychrotolerant spore-former growth characterization for the development of a dairy spoilage predictive model. Journal of Dairy Science, 101(8), 6964–6981. 2018.
- Lacroix, M., Bon, C., Bos, C., Léonil, J., Benamouzig, R., Luengo, C., Gaudichon, C. Ultra High Temperature Treatment, but Not Pasteurization, Affects the Postprandial Kinetics of Milk Proteins in Humans. The Journal of Nutrition, 138(12), 2342–2347. 2008.
- Adda Bjarnadottir, Kelli McGrane, How Long Is Milk Good for After the Expiration Date? Them. Healthline Media LLC. 2020
- Lu, M., & Wang, N. S. Spoilage of Milk and Dairy Products. The Microbiological Quality of Food, 151–178. 2017.
- Macdonald LE, Brett J, Kelton D, Majowicz SE, Snedeker K, Sargeant JM. A systematic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes. J Food Prot; 74(11):1814-32. 2011.
- Centers for Disease Control and Prevention [CDC]. Food Poisoning Symptoms 2022.
