About two days old, after being stored at 39 degrees while constantly circulated. There's no indication that mass-produced milk in Europe is any "fresher", and if it's UHT milk, just forget freshness.
Milk can legally be up to 48 hours old before it it’s picked up from the farm. With ever other day pickups being very common and multiple milking per day some get’s close to that. It can then sit at the factory for another 72 hours before pasteurization though this uncommon. It then varies though Ultra High Temperature (UHT) gives you up to 70 days at this point.
That’s the extreme which would be very unusual, but buying milk that’s ‘only’ 2 week old milk is reasonably common. All it takes is knowing how long the sell by date is after pasteurization and another ~1-2 days to get to that point and you can find how old this stuff is.
>buying milk that’s ‘only’ 2 week old milk is reasonably common
Do you have a citation for this by any chance? I've had a quick Google but no luck. Been interested in average food quality differences in US and EU since the "chlorinated chicken" news in the UK.
