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I was in the middle of making dinner when this happened. I'm grateful I poured it into a measuring cup first. Thankfully I don't live too far from another source.
I remember milk staying good almost a week past its expiration date when I was a kid. Boy have the times changed.
What exactly am i supposed to see here? Just looks like normal milk to me?
I think there's chunks in it
Ah i see. With full fat non homogenized milk you always have a big chunk of separated out pure fat/cream sitting on top, but i guess that not it in this case? If in doubt just taste test it, a few droplets of spoiled milk wont harm you.
I don't think I've ever seen non-homogenized milk in a jug like that.
Yeah me neither. I buy it in glass bottles, but considering the fact that canadians have milk bags i dont doubt that this exists too.
That doesn't look bad. That looks like it didn't get homogenized. The "chunks" is just cream. Put the cap back on and shake it up.
Virtually all supermarket milk in the US is homogenized, this is almost certainly curdled due to spoilage.
It doesn't look curdled, though. The liquid doesn't look yellowish and semi transparent enough.
And it's possible that this batch simply missed the step. I know people who threw out glass bottled milk because they were too yuppie to know any better. Glass bottled stuff is often not homogenized, so I know what it looks like. OP didn't mention any smell, so I'm not convinced.
I don't want to get into the intricacies of milk processing for mass commercial scale, so I won't explain the whole thing, but in short: no, it absolutely could not have missed that step.
I too can assert a thing without evidence.
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I'd love to show you a video or something but everything I'm seeing online is super vague and the couple I watched to completion to see if they showed what I'm talking about ended up being "dairy industry cares about cows" propaganda. The milk is moved from place to place by pipes, not by humans dumping it into vats who could make mistakes.
The only way it could make it through the whole process without homogenization on a standard line meant for homogenized milk is if the ultrafine mesh the milk is forced through to homogenize it were for some reason missing and the batch were sent through anyway, which shouldn't be possible if proper Service In Place procedures are being followed (lockout tagout for out of service lines).