Can Milk Be Good After 5 Days? The Definitive Guide to Freshness and Safety

October 31, 2025 •

3 min read

According to the U.S. Dairy Council, a jug of pasteurized milk can often remain fresh for 5 to 7 days past the printed "sell-by" date if stored properly. This means that milk can be good after 5 days, but relying on the date alone is not the best approach for safety.

Quick Summary

This article explores the truth behind milk's freshness, focusing on how different factors like storage and pasteurization affect its lifespan. It details the telltale signs of spoilage and offers actionable steps for checking if your milk is still safe to consume.

Key Points

Dates are for quality, not safety: The "sell-by" date is a retailer's guide; milk often lasts several days beyond it if handled properly.
Always use a sensory test: Smell, look, and taste are the most reliable indicators of spoilage, not the date printed on the carton.
Refrigeration is crucial: Storing milk at or below 40°F (4°C) on an inner shelf maximizes its shelf life by slowing bacterial growth.
UHT milk is an alternative: Ultra-pasteurized milk is shelf-stable until opened, offering a much longer storage period than regular pasteurized milk.
Discard if in doubt: If the milk smells sour, has a lumpy consistency, or tastes off, throw it out immediately to avoid foodborne illness.
Handling matters: Opening and closing the container frequently or drinking directly from it can introduce bacteria, shortening the milk's freshness.

Understanding "Sell-By" vs. Spoilage

For many consumers, the date printed on a carton of milk is a hard-and-fast deadline. However, this is a common misconception. Most standard pasteurized milk containers feature a "sell-by" or "best-by" date, which is simply a guideline for retailers to manage inventory and for consumers to experience peak quality. It is not an official safety expiration date. In reality, milk's actual shelf life is determined by several factors, including the processing method, storage temperature, and exposure to bacteria after opening. For a bottle of unopened, properly refrigerated pasteurized milk, it is not uncommon for it to last a week past this date. Opened milk, however, has a shorter lifespan of approximately 3 days after the printed date due to bacterial introduction.

How to Perform the Ultimate Sensory Test

When evaluating if milk is still safe, your senses are the most reliable tool. Trusting your nose, eyes, and even your taste buds (in a small, cautious sip) is far more effective than a printed date. Harmful bacteria growth causes milk to spoil, and these bacteria produce telltale signs that are easy to spot. Always check your milk using this simple, three-step process before consuming:

The Sniff Test: Pour a small amount into a glass. Fresh milk has a mild, clean aroma. Spoiled milk will have a distinctly sour or unpleasant smell, which intensifies as the milk ages. The residue around the opening can also sometimes smell sour and give a false impression, so always sniff from a glass.
The Sight Test: Check the milk's color and consistency. Fresh milk should be white and uniform. If the milk is spoiled, it may develop a yellowish tint or show signs of separation and curdling, with solid lumps or a thick, chunky texture.
The Taste Test (Cautiously): If the smell and appearance seem normal, you can taste a very small amount. A fresh taste means it's likely safe. If it tastes sour, bitter, or rancid, spit it out and discard the rest.

Factors Affecting Milk's Freshness

Several variables influence how quickly milk spoils. The most crucial is temperature. Refrigeration at or below 40°F (4°C) is essential for slowing bacterial growth. Storing milk on the refrigerator door, where temperatures fluctuate with every opening, will cause it to spoil faster than if it were kept on an inner shelf toward the back. The type of milk processing also plays a major role, as shown in the table below.

Comparing Pasteurized vs. UHT Milk


Feature	Standard Pasteurized Milk	Ultra-High Temperature (UHT) Milk
Processing	Heated to 161°F (72°C) for a minimum of 15 seconds to kill pathogens.	Heated to 280°F (138°C) for 2-4 seconds and packaged aseptically.
Storage	Must be refrigerated continuously.	Shelf-stable and does not require refrigeration until opened.
Shelf Life (Unopened)	Typically lasts 5-7 days past the "sell-by" date under proper refrigeration.	Can last 30-90 days, or even up to six months, if unopened and stored correctly.
Shelf Life (Opened)	Best consumed within 3-5 days of opening, even if before the printed date.	Must be refrigerated and consumed within 7-10 days of opening, similar to regular milk.
Taste Profile	Classic, fresh milk flavor.	Can have a slightly sweeter, cooked flavor due to the intense heating process.

What to Do If You Drink Spoiled Milk

Accidentally ingesting spoiled milk can cause digestive discomfort, but it is not usually a long-term health risk. The most common symptoms are nausea, diarrhea, and vomiting, caused by the bacterial overgrowth. While generally mild, severe cases can lead to foodborne illness. If you experience these symptoms, stay hydrated and consult a doctor if they are severe or persistent. Most individuals will recover quickly without medical intervention.

Conclusion: The Final Verdict on Milk After 5 Days

Ultimately, whether milk is good after 5 days depends on its processing and how it has been handled. For standard pasteurized milk, it is often perfectly fine, but relying solely on the date is a mistake. Always conduct a simple sensory test—smell, look, and cautiously taste. For a much longer shelf life, especially for those who use milk infrequently, UHT milk is a viable alternative, though its taste differs. Regardless of the milk type, proper refrigeration and keen observation are your best defense against spoilage. For more food safety information, visit FoodSafety.gov.

Frequently Asked Questions

The main signs of spoiled milk are a sour odor, a lumpy or curdled consistency, a yellowish color, and a bitter or sour taste.

You should never use milk that shows any signs of spoilage, even for cooking, as the bacteria can cause foodborne illness. Only milk that has not yet spoiled should be used, regardless of the date.

Freezing milk can extend its shelf life for several months. However, it may undergo changes in texture and color, and its quality can degrade. Ensure it is frozen before the sell-by date for the best results.

Unopened, pasteurized milk that has been continuously refrigerated can often last for up to 7 days past the date on the carton.

Yes, milk with higher fat content may spoil faster than fat-free milk because fat can oxidize and break down, affecting taste and freshness.

A "sell-by" date is for retailers to know when to remove a product, while a "use-by" date is a consumer guideline for peak quality. Neither is a definitive indicator of safety.

If you accidentally consume spoiled milk, stay hydrated and monitor for symptoms like nausea or diarrhea. Seek medical attention if symptoms are severe or do not resolve.