Can you drink milk after the use-by 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 brief guide, we are going to answer the question “can you drink milk after the use-by date” with an in-depth analysis of whether or not you can drink milk after the use-by date. Moreover, we are going to discuss different ways to do a sensory evaluation of milk.
Can you drink milk after the use-by date?
Yes. Even after opening, most milk is safe to drink for several days past the use-by or sell-by date. Proper storage and handling may help it stay fresh and safe for longer. However, it’s always important to check for signs of spoilage before drinking. (1)
How long milk last?
Once unpacked, all milk must be used within 4-7 days or until the expiration date is reached.Open milk, whether it be whole milk, skim milk, or reduced-fat milk, stays for about 4 to 7 days before getting spoiled when stored in the fridge at or below 40 degrees Fahrenheit in an air-tight container or bottle.
Unopened milk has varying shelf lives based on its type. Whole milk typically lasts for approximately 5-7 days, while reduced-fat and skim milk can maintain freshness for about 7 days.
Non-fat and lactose-free milk have a slightly longer shelf life, lasting for about 7-10 days beyond the printed date, as long as they are stored properly in the refrigerator at or below 40 degrees Fahrenheit.
It is worth mentioning that the way you have stored your milk also impacts whether or not it is still safe to consume.
For instance, if your open milk was stored for more than 2 hours at room temperature (or more than 1 hour if the temperature is above 90 degrees Fahrenheit) then it is better to discard it.
Bacteria grow best at 40 to 140 degrees Fahrenheit and there are chances of your milk to be already bacteria-laden in this case. (2-4)
What factors affect milk shelf life?
The storage temperatures and methods employed for milk play a crucial role in determining its shelf life.
Mishandling, improper storage temperatures, and inadequate storage durations can introduce pathogenic microorganisms into milk, posing significant public health risks.
In regions with tropical climates, where transportation, storage, or retail facilities may lack proper chilling capabilities, bacteria cells have the opportunity to recover after thermal injury due to favorable temperatures.
As a result, there is an increased risk of recontamination of processed milk following heat treatment, primarily attributed to poor hygiene practices.
The number of bacteria present in milk, and consequently its shelf life, is strongly influenced by storage temperatures and methods. (5)
How can you tell if milk is still safe to drink?
Certain indicators point out bad milk, therefore you should consider the appearance, texture, and smell of your milk to reach a final verdict whether it is still suitable to consume or if it has gone bad.
- If the milk is curdled or has lumps present in it, then it is an indication of bad milk and you should get rid of it.
- If you smell something foul or sour while taking a sniff test then it is an indication that the milk has gone bad and the best thing to do is to discard it.
- If the milk has passed the visual and smell test, then you can go ahead and taste it. If you notice a sour or slightly bitter taste after taking a little sip of milk then it is an indication that the fresh milk has gone bad. (6)
What are the Health implications of drinking spoiled milk?
Spoiled milk can cause everything from stomach ache to serious bacterial poisoning or gastroenteritis (food poisoning that can be caused by different bacteria such as salmonella).
The most common symptoms of food poisoning are diarrhea, stomach pain or cramps, nausea, vomiting and fever.
Symptoms vary depending on the kind of contamination, which can be caused by altering the product’s original composition, inappropriate manufacturing, or incorrect storage.
While there are a large variety of microorganisms that contribute to milk and dairy product spoilage, there are a few specific bacteria that can cause serious illness among consumers.
The body heals on its own in the majority of cases of food poisoning caused by spoiled milk. However, it may take you a few days to fully recover from this uncomfortable circumstance. The ideal is to drink lots of fluids. This is to treat dehydration caused by vomiting and diarrhea. (6, 7)
How to store milk to extend its shelf-life?
Pasteurized milk should be stored in the refrigerator at a temperature of 3-4°C. It is advisable to avoid placing the milk carton in the door of the refrigerator to minimize temperature fluctuations.
When it comes to freezing milk, it can extend its shelf life for up to 6 months. However, it is recommended to consume frozen milk within a month for optimal quality.
It’s important to note that frozen milk may develop a slightly grainy texture and some separation of fat. Therefore, it is best suited for use in cooking, or as an ingredient in smoothies and shakes.
To ensure proper storage, maintain the temperature of your refrigerator between 38°F (3°C) and 40°F (4°C). After using milk, promptly return the carton to the refrigerator to maintain its freshness and prevent any potential spoilage. (1)
Other FAQs about Milk that you may be interested in.
Does McDonald’s Have Almond Milk
Conclusion
In this brief guide, we answered the question “can you drink milk after the use-by date” with an in-depth analysis of whether or not you can drink milk after the use-by date. Moreover, we discussed different ways to do a sensory evaluation of milk.
Citations
- 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.
- Dortey, M. D., Aboagye, G., & Tuah, B. Effect of storage methods and duration of storage on the bacteriological quality of processed liquid milk post-opening. Scientific African, 10, e00555. 2020.
- Lu, M., & Wang, N. S. Spoilage of Milk and Dairy Products. The Microbiological Quality of Food, 151–178. 2017.
- Centers for Disease Control and Prevention [CDC]. Food Poisoning Symptoms 2022.
