A glass of milk may look perfectly normal, but tiny white flakes can sometimes signal a problem. While these particles are not always dangerous, it is important to examine the milk’s texture, smell, and storage conditions before deciding whether it is safe to drink.

White specks can come from dried residue inside the container or separated milk fat, particularly in nonhomogenized milk. However, thick clumps, a sour smell, or an unusual texture may indicate spoilage. Even if the carton’s expiration date has not passed, milk can go bad if it has not been stored properly.

When milk shows signs of spoilage, the safest choice is to throw it away. Never taste questionable milk to determine whether it is safe. An unusual appearance combined with an unpleasant smell or changes in consistency should be taken seriously.

Raw milk requires even greater caution because it can contain harmful bacteria and other dangerous germs. Unusual flakes or clots may indicate contamination, but milk that looks and smells normal can also carry pathogens. Appearance alone cannot guarantee that raw milk is safe to consume.

To reduce the risk of foodborne illness, choose pasteurized milk, keep it refrigerated at 40°F (4°C) or below, and follow proper storage guidelines. Paying attention to how milk has been handled is just as important as checking the date printed on the carton.