milk in cake baking. does age of standard whole milk matter a lot?

Joined Feb 18, 2009
in a cake, how does the freshness of the milk affect the final outcome. as long as the milk isnt bad tasting or smelling, then will everything be ok?

in general, does the taste of milk worsen with time up to the point where it is bad?

and if so, does this possible quality decrease reflect itself in a quality decrease of the baked goods made with the milk that is in a declined state?
Joined Oct 19, 2009
The quality of your milk is usually based off the fat-content. Unfortunately fat's oxidise and create rancid odours and flavours which are carried into baked products.
A good whole-fat milk should taste (faintly) of vanilla with a hint of caramel, and a deep, pleasent, buttery flavour.

All of which will work in your cake.

Protect your milk from light and air as best as you can, glass and plastic bottles worsten the quality more rapidly.

Eventually the lactose in the milk will encourage enough lactic-acid bacteria to acidify the milk, not a big problem, however will affect recipes with leavening...etc... the fats are what you need to protect for flavour.

Rancid smells will create rancid baked products.
Joined Apr 3, 2008
in general what the milks smell/tastes like will affect the smell/taste of your baked product. Buttermilks add a depth and flavor that whole milk does not, goats milk, yaks milk, even yogurt. They are all used in breads resulting in all these wonderful flavors, though some, I am sure, also affect the rise and texture of the bread too. the chemistry of baking is an art I both admire and fear.
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