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Safely Storing Dairy Products:

Proper Refrigerator and Freezer Storage Temperatures

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.

References

  1. MSU Extension
  2. American Home Economics Association. Handbook of Food Preparation, 9th edition, 1993.
  3. Bailey,J. (1993). Keeping Food Fresh. New York: Harper Perennial.
  4. North Carolina Cooperative Extension Service. The Notebook of Food and Food Safety Information. Rev. 1997
  5. Rushing, J.E., Department of Food Science, NCSU. Protecting the Safety of Milk. http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/milksafety.html
  6. University of Missouri-Columbia (1998). Using and Storing Butter http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1115.htm


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