Milk can't be drunk for a few days after its expiration date.

The shelf life of a food product is the period during which it is best consumed. This time is generally determined by experiments, beyond this period, product quality or quality of the product may change, for example, the nutritional value of the decline, microbial overload, the product has been oxidized and other issues, indicating that the food is no longer suitable for sale. It is important to emphasize here that the state regulations prohibit the sale of food beyond the shelf life.

Milk sold on the market in the formulation of the shelf life for the majority of consumers to leave a way back, if you buy a bottle of milk for the shelf life of 7 days, then it may be the actual shelf life of 10 days, the milk can not really be to the shelf life of the deadline of the day on the sudden bad.

So, if the milk has reached the end of its shelf life, but it is not spoiled from all senses, then the milk is still safe to drink. If after four or five days, although not spoiled, but the nutritional value is not much left, this time it is best not to drink.

Extended information:

The right way to drink milk:

One, do not drink milk on an empty stomach. Experts believe that milk and eggs is the best combination for breakfast, but some people only drink milk, do not eat other food, drinking milk on an empty stomach in the morning has many disadvantages. Because of the empty stomach, drink in the milk can not be fully enzymatic, nutrients can not be well digested and absorbed.

Two, avoid milk and tea with drinking. Some people like to drink tea while drinking milk, in fact, this is an unscientific drinking method. Because milk is rich in calcium ions, and tea tannins will hinder the absorption of calcium ions in the gastrointestinal, and weaken the milk itself inherent nutrients.

Three, the milk should not use boiling water. Rinse milk should not use 100 degrees Celsius of boiling water, not to mention the electric cup in the steaming, milk proteins in the role of high temperature, will become a gel state by the state of sol, resulting in the appearance of sediments, affecting the quality of dairy products. Therefore, the water temperature should be controlled at 40 degrees Celsius to 50 degrees Celsius is appropriate.

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