Why does my milk go bad so fast?
Your fridge is probably not cold enough, but it might also need to be cleaned. Milk is a great tattle-tale when it comes to a dirty fridge. The best way to do that is to mix 1/4 cup of bleach (the regular, plain, unscented, not thickened old fashioned kind) with 2 3/4 cups of water and use that & a clean sponge to wipe out thoroughly every surface of the refrigerator. That will get rid of the dirt & germs that are causing off odors and making things taste funny. (No, clorox or anti-bacterial wipes will NOT do! This is a food safety issue.) After you have the fridge spotless, you can get rid of the bleach smell by wiping it down with water that you have added a splash of pure vanilla to. And then find room in there somewhere for a small box of baking soda (the stuff that comes in the orange box, not baking powder which comes in a can!). Take the lid off the box of baking soda! You should thoroughly clean your fridge at least once every couple of months.
Why does my milk taste sweet the day before it goes bad?
Before the milk solids and fat are turned the milk sugars will bloom, making it seem sweeter on the tastebuds, generally it is because they have risen to the top like the cream, but are the solids and what makes the milk turn sour, the whey is the liquid and mostly water.
Why does dry milk go bad?
I'm not sure but just figure because the same bacteria can get into the ingredients and cause it to sour. Especially in humid conditions
Why does pasteurized milk still go bad?
Because "pasteurization" only destroys the vulnerable vegetative cells such as Escherichia, Salmonella, Brucella, Lactobacillus, etc. Heat-resistant types are not killed, and those which can grow at cold temperatures (psychrophiles) will eventually multiply sufficiently to make changes that you can see or taste. "Sterilization" of foods, on the other hand, will in theory destroy all living bacteria, virus, and parasites, but in practice is described as a 6-log reduction, or 7 log reduction, meaning that the count is one-millionth or one-tenmillionth of what was there originally.
Can you use expired milk for mac and cheese or would it taste bad?
It might be all right -- in the sense that it might not give you food poisoning -- but it won't taste very good. I'd skip it.
Does Almond Milk really go bad after only 7-10 days of being opened?
I make almond milk, and I can tell you that it tastes best the first few days after making it. I store it in mason jars in the refrigerator. Commercial products vary, as different additives make for a different experience. I find that when I buy almond milk, it always tastes like my home made on its 3rd or 4th day. It stays like that for a week or more. The few times a store bought container was around for 2 weeks it seemed the same to me. I never experienced it going bad, although after two weeks it does seem to have more solids in it than before.
Why does my milk taste and smell sour, but it's not expired yet?
If milk that is only a day old is not kept under 42 degree F it will begin to sour. The longer and hotter the milk is the faster it will sour. Perhaps your fridge is not cold enough, or some one left it out for a while and put it back only for you to br cursed with its discovery. Maybe even the grocery didn't handle it properly and it was in it's way to cottage cheese before you even bought. The possibilities are infinite.
Does freezing milk affect it's taste?
I freeze it all the time. The only thing is after you thaw it out before you open it the first time you will want to shake is up really well especially if it is 1% or 2% or higher because the cream rises to the top in the thawing process and you have to mix it back in. It works great though and keeps it much longer.
How can you tell if buttermilk has gone bad? What is it supposed to taste like?
It is quite natural for traditional buttermilk ( chaach in hindi or moru in Malayalam/Tamil) to taste a bit sour due to fermentation. But if you are seeing the following signs, then it is better to throw it away than consume :Stringy or cheesy consistencyBitterness in addition to sourness.An off smell like milk gone bad or fungal growthDiscolorationGrowth of worms.