|Product||How to Store||Refrigerator (33-40 °F)||Freezer (0 °F)|
|Pasteurized Fresh Whole or Skimmed Milk||Keep refrigerated with the container closed.||1 to 5 days beyond "sell-by" date||3 months. Freezing may result in change in texture. Thaw in refrigerator.|
|Sweetened Condensed Milk(Opened)||Tranfer from the can to a glass or plastic container, Refrigerate tightly covered.||1 week||Do not freeze.|
|Evaporated Milk (Opened)||Refrigerate tightly covered.||1 week||Do not freeze.|
|Cultured Buttermilk||Refrigerate immediately in original container. Keep container closed.||2 weeks||Do not freeze.|
|Homogenized, Reconstituted Dry Nonfat and Skimmed Milk||Keep containers tightly closed. Don't return unused milk to original containers.||1 week||Do not freeze.|
|Sweet and Regular Cream||Refrigerate immediately in original container. Keep container closed.||1 to 5 days beyond "sell-by" date||Do not freeze. (Change of texture, body appearance. Separation of fat emulsion.)|
|Non-Dairy Whipped Topping||Keep covered.||
3 months in aerosol can.
3 days if prepared from mix.
2 weeks if bought frozen and then thawed.
|Do not freeze aerosol cans; others may be stored in freezer up to one year.|
|Butter||Refrigerate immediately in original container. Keep container closed.||2 weeks||Butter made from pasteurized cream: 6 to 9 months.|
|Sour Cream||Refrigerate immediately in original container. Keep container closed.||2 weeks||Do not freeze.|
|Ice Cream||Store in original container in freezer.||Do not store here.||
2-3 weeks (Opened)
2 months (Unopened)
|Yogurt||Keep covered.||7-10 days||Do not freeze.|
|Soft Custards, Milk Puddings, Cream and Custard Fillings for Cakes and Pies||Cool cooked dishes quickly and refrigerate within 2 hours. Refrigerate cold dishes immediately after preparation.||5-6 days||Do not freeze.|