Storage and Handling

Fluid milk and reconstituted dry milk products spoil easily. Bacteria multiply and produce acids and off flavors, souring the milk. While it is usually not harmful, soured milk has an unpleasant flavor and should be discarded.

Beyond bacterial spoilage, the flavor of milk is highly susceptible to other changes, either from absorbing aromas or from chemical reactions that occur from exposure to excessive heat or light.

Pasteurized whole milk has a shelf life of about 2 weeks. It and all other dairy products are marked with a shelf life or use-by code. These codes are meant as a guide. Actual shelf life depends on many factors, the main one being how well the product has been stored. Always smell and taste dairy products before use, and use your judgment in deciding whether an ingredient is appropriate or not. Do not mistake the formation of a layer of fat in heavy cream for a sure sign of spoilage. If a layer of fat forms, shake the container before use.