You should throw away milk 3 days after opening it

beautiful_ravens

Hm. I never even look at the dates, I go by smell and taste and texture. I buy our milk - whole milk fresh and skimmed uht - and it has to last a week. It usually always does, and sometimes doent get put in the fridge instantly. I agree that the skimmed uht doesnt go off as quick, but I bet theres not much actual milk in it...
I also think some people are sensetive to slightly 'on the turn' milk if theyve had some sort of bad milk experience - my MIL is like that.

ben500

Filtered milk such as cravendale lasts a good deal longer even after opening as there is very little bacteria left in it after processing.

tobiascurious

Viper_7 wrote: »

Actually it's not.

Semi-skimmed milk varies greatly.

I know someone who works for the milk board.
They deliver Milk.
The supermarkets then process it again and take all the cream out and sell on the colored water. some take out more cream than others. I belive Co-op actually sell the best so called supermarket Milk
The use by date is a good indicator. Long life and it's been sterilized to death and not much cream remains, shorter life and you're getting a little bit more from the cow.

However, generally, after it has been opened, I find it lasts well over 3 days. Might not taste as fresh on your cornflakes on day 5 day, but is fine for cooking tea/coffee etc

thanks. presumably the more they process it the less saturated fat it has in

Viper_7

Yes, less saturated fat in semi-skimmed. Even less in UHT.

So, depending on the milk depends on if it will last more than 3 days.

If you only use the milk for drinks/cooking than you'll probably find UHT is fine.

For cereals, personally I'd go for a decent milk - full fat. Sure there is more saturated fat in the milk, but there is a helluva lot of goodness as well.
If saturated fat is a concern, then the entire diet needs to be looked at as milk would obviously just form one part of it.

I'm rambling a little, but only because I talked to me milk board friend just the other day about it!

I bet we all remember the 1 inch of frozen cream on the top of the milk bottles? The blue tits favorite friend. You'll never see that now with supermarket milk. The dairy farmers really are screwed for milk production.
Supermarkets buy it...they then split it, and literally sell it on twice. Once as Milk and then again as cream. however that is also why 4 pints only costs around £1.
It would be much much more if they didn't tamper with the cow juice.

valk_scot

I use it until it starts to smell off. There's no mistaking milk that's turned! I do agree though that the flavour can change if it's been open several days. It becomes less sweet, especially in the case of full fat milk. Something to do with the lactose-lactic acid balance. But that doesn't mean it's unfit to drink.

gordikin

Viper_7 wrote: »

Actually it's not.

Semi-skimmed milk varies greatly.

I know someone who works for the milk board.
They deliver Milk.
The supermarkets then process it again and take all the cream out and sell on the colored water. some take out more cream than others. I belive Co-op actually sell the best so called supermarket Milk
The use by date is a good indicator. Long life and it's been sterilized to death and not much cream remains, shorter life and you're getting a little bit more from the cow.

However, generally, after it has been opened, I find it lasts well over 3 days. Might not taste as fresh on your cornflakes on day 5 day, but is fine for cooking tea/coffee etc

Usually tell when itr's turned as it splits if you add it to hot drinks. Can't tell these days by smell alone, as there is little go go off within the coloured water.

With a full fat milk, if you can call it full fat, still been processed to death, you would smell off milk quite clearly.

The Milk Board no longer exists and hasn't done for 10 years or so.

No supermarkets I know of process milk...so they don't take take the cream out.

Dairies process milk and take out cream to produce milk with various fat levels, package it and sell it to supermarkets. Whole milk, labelled as such, by law cannot have any cream removed or added.

Viper_7

gordikin wrote: »

The Milk Board no longer exists and hasn't done for 10 years or so.

No supermarkets I know of process milk...so they don't take take the cream out.

Dairies process milk and take out cream to produce milk with various fat levels, package it and sell it to supermarkets. Whole milk, labelled as such, by law cannot have any cream removed or added.

Really, funny that my friend has just retired from such, I think he'd disagree.
And the supermarkets do...or at least the suppliers of the supermarkets do.

babyshoes

A little trick I learned ages ago for milk or cream that is *just* starting to turn - a pinch or two of bicarbonate of soda will often revive it enough to use in tea/coffee/cooking/cereal etc immediately. Just taste it before use!

Dave101t

the cravendale stuff lasts up to 7-10 days after opening, but dont push it too far because it does turn!

gordikin

Viper_7 wrote: »

Yes, less saturated fat in semi-skimmed. Even less in UHT.
That's not true

So, depending on the milk depends on if it will last more than 3 days.
?

If you only use the milk for drinks/cooking than you'll probably find UHT is fine.
Whole UHT has a malty flavour in tea and coffee...with semi it is less noticeable.

For cereals, personally I'd go for a decent milk - full fat. Sure there is more saturated fat in the milk, but there is a helluva lot of goodness as well.
Semi has then proportionally 'more' goodness.

If saturated fat is a concern, then the entire diet needs to be looked at as milk would obviously just form one part of it.
Agreed.

I'm rambling a little, but only because I talked to me milk board friend just the other day about it!
As I said previously Milk Boards no longer exist in the UK.

I bet we all remember the 1 inch of frozen cream on the top of the milk bottles? The blue tits favorite friend. You'll never see that now with supermarket milk. The dairy farmers really are screwed for milk production.
Supermarkets buy it...they then split it, and literally sell it on twice. Once as Milk and then again as cream. however that is also why 4 pints only costs around £1.
Supermarkets do not buy and 'split milk'...Dairies do that.

It would be much much more if they didn't tamper with the cow juice.
See previous!

I have to add these words because my post is too short!