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I don't know why this isn't posted in any of the topics here on whey or in any blog, etc., but HOW DO YOU KNOW whether your whey has gone bad? Right now this whey smells like a non-rotting dead animal, which is approximately the same as what whey smells like when it first comes out except that it's also "tangy" or smells like spoiled milk. In both cases, the smell is mild so that you can only smell it if you put your nose there. So what does whey smell and look like - whichever one changes if it's not both - when it is bad and will make you sick and not have probiotics?!
 

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Cultured whey does not really go bad, as it is usually acidic enough (<4.6pH) to ward off other bacteria.
However, there is very little food source (lactose) left for the lactic bacteria once the whey has been separated from the curd. Within a few days the population will be seriously depleted; by one week (kept in the fridge) there usually is not enough bacteria left to inoculate another dairy product. It's best to add a bit of fresh milk to "feed" the culture.
Whey should smell like good yogurt. If not, it is likely not acidic enough, and yes, has spoiled. Don't use it if it doesn't smell clean and tangy.
 
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