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Gunther Heller

Does Milk Go Bad?

Source: USDA FoodKeeper and FSIS · last verified November 2026

Illustration of milk
Milk Per USDA FoodKeeper
Counter
2 hours
1 hour if above 90°F
Fridge
1 week
per FoodSafety.gov chart; or the use-by date
Freezer
3 months
at 0°F; quality, not safety
Quick answer

Yes. Milk lasts 1 week in the fridge and 3 months in the freezer. After that, or sooner if stored badly, it spoils: watch for the signs below.

How to tell if milk is bad

Smell

Sour or cheesy smell when it should be clean and mild.

Texture

Lumps, curdling or a thick, slimy body.

Colour

Yellowing or a pink, green or grey tinge.

Taste

Sour or bitter at the first sip — stop and discard.

Milk past the expiration date

Best-by and sell-by

FoodKeeper gives unopened milk 1 week in the fridge, counted from the day you buy it. "Best-by" and "sell-by" describe quality and stock rotation, not safety; only infant formula carries a federally required use-by date.

Past the date

For perishable milk, the storage clock matters more than the label: if it has been in the fridge longer than 1 week, discard it even before the printed date.

How to keep milk fresh longer

  • Store on an inside shelf, not the door, at 40°F (4°C) or below.
  • Close the container tightly; dairy absorbs fridge odours.
  • Pour what you need and return it to the fridge right away.

More about milk

More “does it go bad?” answers, A–Z →

FAQ

How long does it take for milk to go bad?
1 week in the fridge, per USDA FoodKeeper. At room temperature, 2 hours.
Can milk expire?
FoodKeeper gives unopened milk 1 week in the fridge, counted from the day you buy it. "Best-by" and "sell-by" describe quality and stock rotation, not safety; only infant formula carries a federally required use-by date.
What happens if you eat bad milk?
Spoiled perishable food can cause food poisoning: nausea, vomiting, cramps or diarrhoea. See a doctor if symptoms are severe or last more than a few days.
How do you keep milk from going bad?
Store on an inside shelf, not the door, at 40°F (4°C) or below.
Numbers on this page come from USDA FoodKeeper and FSIS guidance. Last verified November 2026. How we verify our data · Report a wrong number