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Here are some helpful dairy storage tips!
As stated on the page regarding Refrigerator Food Storage, food costs are increasing. It makes good sense to take care of the food you spend your hard-earned money on.
Having information on how to store food correctly, and for how long, will prolong the life of your food and keep you and your family safe. If you don't know the correct way to store dairy products, the dairy storage tips on this page will help.
Dairy products can go bad quickly when not taken care of properly. The Dairy Food Storage Tips below is one of several tables being provided by Straighten-Up-Now.com to keep you and your food in top-top shape!
Most foods remain at their best in temperatures from 34°F to 40°F. Above 40°F most foods tend to spoil rapidly.
Check the temperature of your refrigerator with a refrigerator thermometer. If you don’t have one, an alternative would be to place an outdoor thermometer in your refrigerator to check the temperature.
The Recommended Storage Times (RST) below are for storage at 37°F.
|FOOD ITEM||RST||HANDLING TIPS|
|Butter||1-2 weeks||Wrap or cover tightly. Keep 1-2 day supply. Store in butter keeper.|
|Margarine||4-6 months||Wrap, cover or keep in butter keeper. Keep 2 week supply.|
|Cottage/Ricotta||5 days||Keep packed tightly in moisture-resistant wrap.|
|Neufchatel Cream Cheese||2 weeks||Keep packed tightly in moisture-resistant wrap.|
|Hard & Wax Coated: Cheddar, Edam, Gouda, Swiss, Brick, etc.||Large pieces: Unopened (3-6 months); Opened (3-4 weeks); Sliced (2 weeks).||If outside of hard cheese is moldy, cut away mold. Doesn't affect flavor or safety.|
|Parmesan, Romano (granted & opened)||2 months||Refrigerate after opening.|
|Processed & Sliced cheeses||3-4 weeks||Keep covered and refrigerate slices.|
|Canned Cheese||3-4 weeks||Refrigerate jars, cans after opening. Squeeze packages and aerosol cans usually don't need refrigeration (but check package).|
|Eggs:||n/a||n/a||Eggs||In shell (2-3 weeks); Whites (3 days); Yolks (3 days)||Store in covered container with small ends down to center yolks. Cover yolks with water and store in covered container.|
|Milk & Milk Products:||n/a||n/a|
|Buttermilk||3-5 days||Cover tightly. Flavor not affected if separation occurs. Remix before serving.||Cream (light, heavy, half-and-half)||3 days||Cover tightly. Do not return unused cream to original container (prevents bacteria growth).|
|Coffee Creamer (liquid)||3 weeks||Do not return unused creamer to original container (prevents bacteria growth).|
|Milk||Evaporated-Opened (4-5 days); Homogenized, reconstituted dry nonfat, skimmed (5 days)||Keep covered and containers tightly closed. Don't return unused milk back to containers (prevents bacteria growth).|
|Milk Sweetened, condensed (opened)||4-5 days||Keep covered. Don't return unused milk back to containers (prevents bacteria growth).|
|Sour Cream Dips||Commercial (2 weeks); Homemade (2 days)||Keep both tightly covered.|
|Sour Cream||2 weeks||Keep covered.|
|Whipped Topping||Aerosol can (3 months); Mix (3 days); 1 oz. frozen and thawed (2 weeks).||Keep covered.|
|Yogurt||7-10 days||Keep covered.|
I hope this information helpful.
Well, now that we've milked this subject (pun intended), you might want to go to one of the other helpful links below for additional food storage guidelines.
Enough of the dairy humor!
[Note: Information obtained from Texas Agricultural Extension Service, The Texas A&M University System]
You might also want to check out the information on these pages:
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