Finding white specks in milk does not automatically mean breakfast belongs in the trash. Sometimes, those particles are dried residue from the container or separated milk fat, especially in nonhomogenized milk. What matters is the bigger picture: thick clumps, a sour odor, or an unusual texture suggest spoilage. A printed date cannot override those warning signs, particularly if the milk has not stayed properly refrigerated. When something seems wrong, discard it rather than tasting it to check.
Raw milk deserves particular caution. Unusual flakes or clots may signal contamination or an infection in the animal that produced it, and they should never be dismissed as harmless. Discard affected milk. Even raw milk that looks and smells normal can contain dangerous germs; appearance alone cannot establish safety. Choosing pasteurized milk, keeping it at 40°F (4°C) or below, and paying attention to storage history offer better protection than trusting a quick glance alone.
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