While harmless fat separation or dried residue can cause tiny white specks in milk, thick clumps, off-textures, and sour odors strongly indicate spoilage. Improper storage temperatures above 40°F (4°C) can cause pasteurized milk to spoil prematurely, making visual and scent checks essential before consumption. Raw milk poses severe foodborne risks because harmful bacteria can lurk within the liquid even when it looks and smells completely normal. To ensure safety, experts advise throwing away questionable milk without tasting it, choosing pasteurized products, and keeping them properly chilled at all times.
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