Milk Handling and Food Safety

Dairy products are perishable foods and must be stored in the refrigerator. Proper storage and handling of dairy foods will prolong shelf life and ensure food safety.

Purchasing Milk and Dairy Products

When purchasing milk, make sure to check the "sell-by" date to ensure your milk is fresh. If you cannot finish the milk by the "sell-by" date, either look for a different carton or buy a smaller container. Keeping track of your typical milk consumption can decrease waste and spoilage by helping you plan how much and how often to purchase milk and other dairy products.

Storing and Handling Milk and Dairy Products

When you get home, quickly transfer your dairy products to the refrigerator. Many consumers ask, "Can I drink milk after the date on the carton?" The answer is "yes." With proper handling, milk should last 5 to 7 days after its "sell-by" date. Factors that reduce the shelf life of milk include having your refrigerator temperature set too high. Ideally, your refrigerator should be at 38° to 40°F, or as cold as you can keep the refrigerator without freezing the fruits and vegetables. The low temperature will slow bacterial growth, while the sealed container will prevent contamination and absorption of flavors from other foods in the fridge. However, if the milk develops an off-odor or taste, it should be discarded. Storing dairy products in their original packaging with a securely closing lid will help decrease spoilage. Drinking properly chilled milk is also generally more enjoyable and better accepted by children.

When drinking or cooking with milk, do not let it sit out for extended periods of time. The longer milk sits on the counter, the higher the chance of contamination and bacterial growth. Unused milk should never be returned to its original container. Re-combining can greatly increase the likelihood of contamination from outside organisms that cause spoilage and illness. The unused milk may also be significantly warmer than the original milk, which promotes bacterial growth. Store milk in the back of the refrigerator and away from the refrigerator door if possible to keep the temperature at a lower and more constant temperature. Frequent opening and closing of the refrigerator door welcomes warm air in, which interacts primarily with foods immediately inside the doors.

Advances in processing and packaging have enabled new milk products with extended lives that are shelf stable (i.e. they do not need to be refrigerated) and can be stored between 33 to 80 °F. This is achieved by higher temperature pasteurization. After opening shelf stable milk, it must be refrigerated and used in seven days. Some manufacturers recommend consuming the milk within 3 days following the sell-by-date stamped on the carton, after which they cannot guarantee the quality and recommend you replace it.

Freezing Milk

Another frequent question from consumers is, "Can I freeze milk?" Yes. If you do not plan on using a milk product while it is fresh, it can be frozen and thawed in the refrigerator or in cold water and is safe for consumption. However, the flavor of the milk is affected, so it is generally not recommended. The milk protein becomes destabilized and you may see changes in the "texture" of the milk. However, it is still safe and wholesome. For more information on milk, check out Facts about Milk.

Mold and Dairy Products

In the case of other dairy products, such as cheese and yogurt, bacteria play an important role in flavor, function and good health. Most yogurts, including yogurts made in California, are made by the addition of two or more types of bacteria, including Lactobacillus bulgaricus and Streptococcus thermophilus. These types of bacteria are called "cultures" and work to create distinct flavors and textures in the yogurt. To ensure the safety of your yogurt, store it in the refrigerator in its original sealed container. Moldy yogurt should be discarded. For more information on yogurt, check out, Facts about Yogurt .

Cheese is also the product of cultures and an aging process that causes fermentation. There is a wide range of production methods that yield many different flavors and forms of cheese. In general, you should follow the same storage tips as milk and yogurt. If mold is on cheese, the block of cheese can generally still be eaten. If a small patch of mold appears on a piece of cheese, trim it off completely by cutting at least one-quarter inch below the mold and plan to consume the cheese soon. Always check the "sell-by" date before you purchase cheese. If there is mold on fresh cheese, do not purchase it. For more information on cheese, check out Facts about Cheese.

Test your knowledge and take our Bone Up on Milk, Milk Quiz and click here for more information about milk and dairy foods.

Return to Dairy Facts Overview page.