Within the shelf life, if the appearance and taste of the milk do not show obvious deterioration, you can drink it.

The main uses of expired milk are: 1. Skin care.

In the hot summer, the scorching sun often leaves marks on our skin. If we don't take some measures, the pigment will settle and leave black marks.

Therefore, after your skin is sunburned in summer, you must apply iced milk on your face. This can not only calm the skin, slow down the deposition of melanin, but also allow our skin to regain the whiteness and tenderness of yesterday.

2. Cooking.

In addition to expired and stale milk, fresh milk that is about to exceed its shelf life is not suitable for drinking raw. You can heat it over low heat and boil it, then wait for the milk to cool and add it to dishes or pastries. You can also mix milk, eggs, flour, etc.

Make toast; it can also be used to make soup, making the soup more delicious and fragrant.

3. Fermented flour.

Using expired milk to make dough has the same effect as yeast, and it can make the steamed buns fragrant, sweet and exuding a milky aroma.

4. Water the flowers.

If expired milk has an obvious sour smell, you can use it to water the flowers.

In order to prevent the bad smell from spreading, you can dig a small hole in the middle of the flower soil and bury the milk in it.

Extended information: Milk and its products are one of the important sources of protein, calcium, phosphorus, vitamin A, vitamin D and vitamin B2 in the diet.

Fresh milk is mainly a complex latex composed of water, fat, protein, lactose, minerals, vitamins, etc. The water content accounts for 86% to 90%, so its nutrient content is relatively low compared with other foods.

The average specific gravity of milk is 1.032, and the specific gravity is related to the solid content in the milk.

Except for the relatively large changes in fat content, the various components of milk are basically stable, so the specific gravity can be used as a simple index to evaluate the quality of fresh milk.

?The protein content in milk is 2.8%~3.3%, mainly composed of 79.6% casein, 11.5% whey (white) protein and 3.3% lactoglobulin, as well as a small amount of other proteins, such as immunoglobulins and

Enzymes etc.

Milk protein that precipitates at pH 4.6 at 20°C is called casein.

Casein is a heat-stable protein but can precipitate under acidic conditions, which is how yogurt and cheese are made.

In milk, casein combines with calcium and phosphorus to form casein colloidal particles, which exist in the milk as a colloidal suspension.

Whey protein is unstable to heat and coagulates and precipitates when heated.

The digestion and absorption rate of milk protein is 87%~89%, and its biological value is 85, making it a high-quality protein.