When Does Chocolate Milk Go Bad? (2024)

FAQs

When Does Chocolate Milk Go Bad? ›

Chocolate milk goes bad around 7-10 days past its best-by date if it's refrigerated and sealed, and several weeks past its best-by date if it's shelf-stable. Once opened, aim to use chocolate milk within a week for the best flavor and freshness. (It can also be frozen for up to three months.)

Chocolate milk contains added sugars and therefore more calories that can lead to more overweight and obesity. In the United States, 1/3 of children are already overweight and obese and at higher risk for chronic diseases such as type 2 diabetes, heart disease and cancer.

Spoiled milk may be lumpy, thick, and/or slightly yellow. Odor: Sour milk smells, well, sour. Fresh milk has barely any odor — and what odor it does have is not unpleasant. When you smell spoiled milk, you'll definitely know something is off.

Milk can be refrigerated seven days; buttermilk, about two weeks. Milk or buttermilk may be frozen for about three months. Sour cream is safe in the refrigerator about one to three weeks but doesn't freeze well.

Milk is made shelf-stable (refrigeration not required for storage) by it at a higher temperature. Which is called ultra-high temperature pasteurization, or UHT pasteurization.

Chocolate milk provides important nutrients — such as calcium, protein, and vitamin D — which may benefit health. However, it's high in calories and added sugar, which can contribute to weight gain and may increase your risk of certain chronic diseases. Chocolate milk intake should be closely monitored in children.

However, plain cow's milk typically does not cause cavities if it is given in a cup with meals. Flavored milks that contain sucrose, such as chocolate or strawberry milks, are more likely to cause cavities.

Your sense of smell and taste are your best friends here, and they'll give you the best indication of whether the milk is ok to drink – if it doesn't smell, look strange (lumpy or separated), and it tastes just fine, then you're okay to drink it.

Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk. Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove.

Pasteurization kills pathogens

Based on currently available information, the FDA says commercial milk is safe. Commercially available milk is pasteurized, a process that kills harmful bacteria and viruses by heating milk to a specific temperature for a set period of time.

Will spoiled milk make you sick? ›

Risks of drinking spoiled milk

You don't need to worry if you accidentally ingest a small sip of spoiled milk, but avoid drinking it in large — or even moderate — quantities. Drinking spoiled milk can cause digestive distress, such as vomiting, abdominal cramping, and diarrhea.

In the world of food safety, the temperature zone where bacteria can thrive is called "the danger zone" and it exists between 40 and 140 degrees F. In that temperature zone, bacteria have all they need to multiply and ultimately increase your chance of getting sick.

UHT or 'long-life' milk typically lasts six to nine months in the pantry unopened. Once opened, it should be refrigerated and used within seven days. (UHT) stands for 'ultra-heat treatment' milk – also known as long-life milk.

We took the question to UAMS Director of Nutrition Tonya Johnson, who said that chocolate milk and whole milk actually tend to have a longer shelf life. The sugar in chocolate milk reduces the growth of bacteria and, typically, the higher the fat content, the longer it takes milk to spoil.

Chocolate with higher milk content (like white chocolate or milk chocolate) will go bad quicker than chocolates with lower milk content (like semi-sweet, bittersweet, and dark chocolate). It's generally okay to eat chocolate for months past the expiration date if it's been unopened or stored correctly.

How Long Can You Leave Milk Out of the Fridge? You can leave milk out of the fridge at room temperature for up to two hours, according to the USDA. “Leaving milk out too long can potentially lead to foodborne illness,” Amidor explains. “Pathogenic microorganisms like to grow in temperatures between 40 to 140 degrees.

While milk chocolate can be a delicious and enjoyable treat, it is generally not considered as healthy as dark chocolate or other nutrient-rich foods. Milk chocolate is typically high in calories, sugar, and fat, and consuming too much can lead to weight gain, blood sugar imbalances, and other adverse health effects.

Also, chocolate is high in sugar and saturated fat. It is a high-energy (high calorie) food, and too much can result in excess weight, a risk factor for cardiovascular disease.

Additionally, the processing of cocoa beans and the production of chocolate milk involve energy-intensive steps that contribute to greenhouse gas emissions. However, it's important to note that the carbon footprint can vary depending on the sourcing practices and the proportion of cocoa used.