All fresh fluid milks should be stored at temperatures below 40 °F and should not be stacked high in the display cases. If stored above 40 °F, milk will begin to develop signs of spoilage, including sour odor, off-flavor and curdled consistency.
Вот как ! 10 дней масло можно держать на столе, а молоко только 4 часа.
Dairy is one of the major food groups categorized as a Time/temperature Control for Safety (TCS) food. TCS foods can be dangerous to eat if not kept at the correct temperature for the correct amount of time. Dairy products should be stored at 41 degrees Fahrenheit (5°C) or lower to avoid bacterial growth. If a dairy product is in a temperature higher than 41 degrees for 4 hours or more, it must be thrown out.
Butter, however, seems to be the exception to that rule. According to a report by the FDA, pasteurized butter is not a TCS food, meaning it does not have to be refrigerated to keep it safe.
But if butter is made from cream, a dairy product, why can it be left out? One word: pasteurization.
Pasteurization lowers bacteria counts in the cream to safe levels, and then once the butter is made, its physical properties protect it from bacterial growth. Bacteria need water to grow. Butter consists mostly of fat (at least 80%) and water. The water content is fairly high, but due to the churning process, water molecules are separated and surrounded by fat, which is almost impenetrable to bacteria. Even if bacteria do get to the water, they don’t spread easily to other pockets of water due to the fat. Also, bacteria are even less likely to grow on salted butter.
Butter, like all food products, will spoil eventually. There is still a debate as to how long butter can sit on the counter before going bad. For best quality, keep butter in a covered dish and use it within 10 days.
https://www.statefoodsafety.com/Resourc ... butter-out