Pasteurized milk
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Properly storing pasteurized milk is crucial for maintaining its freshness and preventing spoilage. This common dairy staple offers essential nutrients and is a versatile ingredient in countless recipes.
Storage Time
Typically 5-7 days after opening, or until the 'sell-by' date if unopened. Unopened milk can last up to 1-2 weeks past the sell-by date if kept consistently cold.
Temperature
Keep refrigerated at or below 4°C (40°F). Avoid storing milk in the refrigerator door, as temperature fluctuations can accelerate spoilage.
Freezing
Yes, pasteurized milk can be frozen to extend its shelf life significantly, though its texture may change slightly upon thawing. For best results, freeze milk in airtight containers, leaving some headspace for expansion. Thaw frozen milk slowly in the refrigerator for 1-2 days. Once thawed, it's best used for cooking or baking, as the texture may become slightly grainy or separated.
Signs of Spoilage
- Sour or off smell: A distinct sour odor is a primary indicator of spoilage.
- Clumping or curdling: Milk that has begun to spoil will often develop small lumps or a curdled appearance.
- Discoloration or mold: While less common, visible mold or a yellowish tint can signal that the milk is no longer safe to consume.
