As a food safety expert, I always emphasize the importance of proper storage to maintain the quality and safety of food products, including raw milk. Raw milk, which has not been pasteurized, can harbor harmful bacteria such as Salmonella, E. coli, and Listeria. Therefore, it's crucial to handle and store it with care.

According to the U.S. Food and Drug Administration (FDA), raw milk should be refrigerated at a temperature of 40°F (4°C) or below and can typically last for about 7 to 10 days. However, this timeframe can vary depending on factors such as the initial quality of the milk, the cleanliness of the container, and how well it's been sealed. It's important to note that even within this period, the milk can spoil if not handled properly.

To ensure safety, it's best to use a food thermometer to check the temperature of your refrigerator. Always practice good hygiene when handling raw milk, such as washing your hands and the container thoroughly. Additionally, be sure to check the milk daily for signs of spoilage, which may include an off smell, change in texture, or visible mold.

Remember, when in doubt, throw it out. Consuming spoiled milk can lead to foodborne illnesses.

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A: When kept at the optimal temperature of 36-38�� F. (2.2-3.3��C.) you can expect fresh raw milk to last from 7-10 days. Higher temperatures allow the normally occurring lactobacilli to get busy making lactic acid, which gives soured milk its characteristically tangy taste and reduces its shelf life.read more >>