Dairy Storage for the Home


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Dairy storage for the home seems as if it is an easy task. But if certain things aren’t done correctly, it could cause severe sickness. Everyone should take certain precautions when dealing with dairy items.

Milk is pasteurized to eliminate certain unsafe bacteria, so one should never drink milk that has not been pasteurized. There are several products other than milk that pasteurization is used in. These are cheese, yogurt, ice cream, butter or anything associated with milk. Always remember never to return unused milk back into the original container, this helps prevent contamination of the good milk and the potentially harmful milk that has been used only for a short time and has become warmer than the refrigerated milk.

When purchasing milk, always inspect the carton to ensure that there are no leaks or damage of the carton. Also check the date to make sure that it is safe to use. Buying outdated foods could cause very serious outcomes. When buying dairy products, always check to make sure they are cold and not room temperatures.

Canned or Evaporated milk may be stored for long periods of time in the pantry, however once they are opened, always put them into a clean container and store in the refrigerator.

Eggs are also a popular dairy item. When inspecting eggs, you should open the carton and make sure they aren’t broken, also take your hand and feel the temperature of the eggs. Some women like to leave eggs out when they get home because they say that when eggs are kept in the refrigerator they tend to become watery and when cooked, it changes the taste of the eggs.

Whether this is an old wives tale is uncertain. However, eggs may contain some harmful bacteria that could grow very rapidly if left at room temperature. Using proper cooking methods will destroy these bacteria. Eggs can last from 3 to 5 weeks before they will begin to go bad.

It is possible to freeze eggs up to 1 year by first beating the eggs and freeze them in a small tight container. Never try freezing eggs still in their shells, this will result in broken,and cracked eggs that may have been freezer burnt, meaning that small pale spots form on frozen foods caused by the evaporation of moisture when food is not properly wrapped.

Dairy Storage Chart


Butter 1-2 weeks

Margarine 4-6 months

Buttermilk 3-5 days

cottage, ricotta 5 days

cream, Neufchâtel 2 weeks

Cheddar, Edam, Gouda, Swiss, brick, etc. (large pieces) 3-6 months above unopened 3-4 weeks opened 2 weeks sliced 2 weeks

Egg Storage and Nutrition

Parmesan, Romano 2 months grated (opened) 3-4 weeks processed (opened) 3-4 weeks

Cream: light, heavy, half-and half 3 days

Coffee lightner (liquid)3 weeks

Dips, sour-cream, etc. commercial 2 weeks homemade 2 days

Milk evaporated (opened) homogenized, reconstituted dry nonfat 4-5 days skimmed 5 days sweetened, condensed (opened) 4-5 days

Sour Cream 2 weeks

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Once foods become freezer burnt, it highly increases the chance botulism to grow, a very serious illness, and may even become fatal.

Meats are susceptible to bacteria when they are left out for too long at a time. It is always a good idea to store your milk first then store your meats second, as these to items are the most likely to catch bacteria before any of the other items will. If you intent to make smaller portions from the meat package, keep it in the refrigerator until you are ready for it.

Once you have portioned the package ensure that it is wrapped or put in a sufficient freezer bag or container that will not allow air to get inside and cause freezer burn.

Hopefully, these tips will help ensure safe and satisfying results in your dairy storage techniques. Most people already know about the cautions of storing food products. These suggestions are directed as a reminder to prevent negligence, not that anyone would forget about proper procedures on purpose, but also to anyone that may not know about them.