I'm doing a science fair project and I need some help. My question is does whole milk or soy milk spoil faster? Does anyone know which one spoils faster or if they spoil at the same rate? Please explain why.
They're all good for about a week past the date on the carton, according to this link for milk substitutes and this link for milk. Of course, shelf life for milk depends almost completely on the method of pasteurization.
It's worth noting that "spoiled" milk is almost always related to natural milk bacteria, rather than a food borne pathogen: they out compete almost everything else. We eat various varieties of spoiled milk on a daily basis, and I would be a lot less concerned with milk past its expiration date than any milk substitute.