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User @rumtscho notes in another question's answer:

If you are trying to keep the milk for multiple days in the fridge

It will become unsafe after 3-5 days, there is no way around that. If you switch to UHT milk, it will still be unsafe 3-5 days after opening the container, but it won't taste bad, so ...

What does this mean for the milk and the decision of whether to discard it?

(Traditionally I would discard milk if it tastes off to me.)

Specifically, a trajectory explanation of which microorganisms are killed of in the milk via UHT, so that it might not go "bad" taste wise, would be helpful.

Martin
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Most food borne pathogens are colorless, odorless, and flavorless, and will not always impact the taste of food. Smell and taste is not an indicator of food safety. There is a difference between spoilage (which would impact flavor and odor, but not always make something unsafe) and pathogen growth (which would make a food unsafe). For example, sour milk is generally unpleasant for most of us, but generally not unsafe. The response to your quoted answer is reasonable in terms of how food safety works. I would quibble with the 3 - 5 days. What I see on the internet is that UHT milk is shelf stable for months until opened. Then it should be refrigerated and used within 7 days-10 days if continually refrigerated.

moscafj
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