- Home
- Products
- Meat and Poultry
- Fish and Shellfish
- Dairy
- Fruit, Fruit Products
- Vegetables
- Sauces, Dressing, and Dips
- Condiments, Herbs & Spices, Spreads
- Ingredients for Cooking
- Beverages
- Prepared Foods
- Bakery Goods and Sweets
- Munchies
- Grains, Pasta, and Cereal
- FAQs
- FAQs on Bacteria
- FAQs on Cookware
- FAQs about Definitions
- FAQs on Dropped Food
- FAQs on Farmers' Markets
- FAQs on Food-borne Illness and Mishandling of Food
- FAQs on Food Product Dating
- FAQs on Food Safety
- FAQs on Food Wrapping
- FAQs on Freezing Food
- FAQs on Leftovers
- FAQs on Mold
- FAQs on Organic Food
- FAQs on Oxidation: How It Affects Foods
- FAQs about Plastic Products Used with Food
- FAQs on Preservatives
- FAQs on Washing Produce: Why and How
- Other FAQs
- Can chicken soup really cure a cold?
- Is Chocolate Good For You?
- Food Fraud: Are you paying for scallops and getting shark meat?
- Nine FAQs about Food Labels
- Quiz Yourself! Check Your Knowledge about Food Temperatures
- Some Shelf Life Info, General and Specific (Spirits, Defrosted Veggies, Green Tea, and More)
- Ten FAQs about the Prickly Pineapple
- What’s in My Water? Answers to FAQs
- Tips
- Books: Food for Thought
- Food Safety/Food Recalls
- Introducing our Advisory Board Scientists
- Produce: handling tips; recalls
- Seasonal Tips
- Shelf Life Tips
- Tips for Carry-along Lunches for Work and School
- Tips for Freezing Food and Freezer Care
- Tips About Genetically Engineered Foods
- Tips for Grocery Shopping
- Tips for Holidays
- Tips on Kitchen Equipment
- Tips for Refrigerating Food and Refrigerator Care
- Other Tips
- Microwave Cooking
- The 10 Most Dangerous Foods To Consume While Driving
- Are Your Kids Home Alone after School? Educate Them about Snacking
- Eggies™ to the Rescue?
- Ever Eaten “Glued” Food?
- Food Preservation--Low-tech Past, High-Tech Present and Future
- In Defense of Processed Food
- New Uses for Old Food: Try 'Em Out!
- Tofu: Water Regularly, Consume Promptly
- What This Site Is All About and How to Navigate It
- About Us
- In the News
- Media
Who puts the “sell by” and “use by” dates on milk and lactose-free milk?
For the most part, it’s done by the dairy producers themselves, subject to state government regulations. Every carton of milk sold in the U.S. carries either a "sell by" label, indicating how long a retailer can keep a product in the dairy case, or a "use by" date, indicating how long the product will stay fresh at home, according to the National Dairy Council.
State expiration label standards, procedures, and regulations vary widely. Cartons of McNeil Nutritionals’ LACTAID® lactose-free milk carry a retail “sell-by” date in compliance with state laws where the milk is produced. The company recommends that consumers use the product by this date.
Source(s):
National Dairy Council Factsheet: “Food Safety Information”
Emil Nashed - VP of research and development/quality assurance, Farmland Dairies
Jennifer Minder, Manager, Communications, McNeil Nutritionals, LLC (produces LACTAID® brand lactose-free milk)
McNeil Nutritionals LACTAID® Lactose Free Milk carton
