You should throw away milk 3 days after opening it

gordikin

As I've already said it's actuallly illegal to remove or add fat from milk that is put to the market and labelled as whole milk.

zippychick

I'm currently using milk BB28th December. Had it in porridge today. Best before my bum.

thriftlady_2

tobiascurious wrote: »

Do you agree with this statement, assuming it's kept in the fridge?

I reckon that the best before date only applies if the milk is unopened

Throw it away?? Why? What will be wrong with it?

If I did that I might as well pour half of all the milk I buy down the sink as soon as i get it home.

I've never heard such nonsense in all my life.

Penelope_Penguin

babyshoes wrote: »

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!

Interesting tip; the bicarb will counteract any lactic acid that has been released as the bacteria get to work on the milk, but any bacterua will still be there.

Viper_7 wrote: »

and homogenisation means the same. From "homo" it's the same stuff throughout...there is no cream to rise to the top, it's processed crap.

Homogenisation is an industrial process, but it doesn't remove the cream, just redistribute it throught the milk

thriftlady wrote: »

I've never heard such nonsense in all my life.

Really You need to visit Discussion Time more often :rotfl:

Penny. x

thriftlady_2

Penelope_Penguin wrote: »

Really You need to visit Discussion Time more often :rotfl:

Penny. x

No fear :D

I sometimes buy unhomogenised milk from a local dairy. I love it, lovely thick layer of cream especially in the summer. Now that does turn very quickly, or at least the cream at the top and the bits stuck on the sides of the bottle do, more often than not the less creamy milk is still fine.

If you are worried about saturated fat (which has never actually been proved to cause CHD btw) then remember that whole milk has only 2.3% sat fat- hardly high.

Just checked my 6 pint carton of whole milk and it says I should use within 2 days of opening! Yeah, right :rolleyes: I've never noticed this before, I always go buy the use-by date. I'm obviously living on the edge here:D

Ladyhawk

Churchmouse wrote: »

and homogenisation means the same. From "homo" it's the same stuff throughout...there is no cream to rise to the top, it's processed crap.
Again you are wrong...ALL of the cream is still there and some of it does rise, just not as much as would have had it not been homogenised.

Thank goodness you're still here gordikin You wouldn't believe the number of times I've tried to put this across in the past :rolleyes::rolleyes: So many people think it's been removed rather than redistributed

Thanks both of you!! I totally agree with you - I was a milk buyer and visited most of the main dairy companies processing plants. I wish there had been a milk board - it would have made my life a lot easier! The homogenisation process is simply the milk being squirted through a very very fine seive which breaks down the large fat molecules into smaller ones so that it is evenly distributed through the milk. Yes, there is a very small amount of "goodness" that is distroyed though the pateurisation process, but this is tiny compared to the benefit that pateurisation brings.

As for the nit picking - they were pointing out what you were saying was factually incorrect. That is not nit picking, it is called a debate.

Bitsy_Beans

I don't sniff the container - too hard to tell if there is dried out milk around the rim. I just have a tiny tiny sip, if it tastes funny then it's off.
I think its more important to smell and taste your food rather than go by a date on a label. I mean does the milk implode on the stroke of midnight on the 3rd day it was opened LOL!!!

tobiascurious

Thanks everyone this has been helpful

mikey72

Just read
http://www.milk.co.uk/page.aspx?intPageID=43

ixwood

I've always gone by how long it's been opened for too. It usually starts to whiff a bit after 3 or 4 days in my experience.