Catching a whiff of spoiled milk is enough to ruin even the most voracious appetite, but if you find yourself stuck with a carton of it, you may want to think twice before pitching it.
Contrary to popular belief, spoiled milk may have a place in your next culinary pursuit. Not to mention, using spoiled milk in recipes is a great way to reduce food waste.
This article explains what spoiled milk is, whether it’s safe to drink, and ways you can use it.
What is spoiled milk?
Spoiled milk is the result of an overgrowth of bacteria that compromises the quality, flavor, and texture of milk.
Since the late 1800s, the vast majority of commercially produced milk is pasteurized. The pasteurization process kills many of the most harmful strains of bacteria known to cause foodborne illness, including E. coli, Listeria, and Salmonella.
However, pasteurization doesn’t eliminate all types of bacteria. Plus, once you open a carton of milk, it’s exposed to additional bacteria from the environment. Over time, these small bacterial communities can multiply and eventually cause your milk to spoil.
Signs your milk has spoiled
When milk begins to spoil, it develops an unpleasant, rancid odor. The scent is hard to miss and gets stronger with time.
The taste also begins to change, as the natural sweetness of fresh milk is quickly replaced by a somewhat acidic or sour flavor.
With enough time, the texture and color of milk that has spoiled will change as well. It may begin to develop a slimy, chunky texture and dingy, yellow color.
The rate at which milk spoils depends on many factors, including the number of spoilage bacteria present, temperature at which the milk has been stored, and light exposure (1).
If you’re unsure whether your milk has spoiled, start by sniffing it. If it doesn’t smell off, try a small sip before pouring a full glass or adding it to your cereal.
Summary Milk spoils due to an overgrowth of bacteria that compromises its quality. You know your milk is spoiled if it has an unpleasant odor or taste or changes texture.
