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Add a photoHow Safe Are Your Dairy Products?
Many Americans often question how long dairy products can be safely stored, what type of milk container to buy, or how to handle raw eggs. Below are tips from the American Dietetic Association to help you the next time you go grocery shopping or clean out your refrigerator
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Ingredients
- Dairy Products
Directions
- .
- Milk
- Buy milk and other dairy products toward the end of your shopping trip
- Choose milk in cardboard cartons or non-translucent jugs
- Translucent containers allow light in that can cause milk to spoil more easily and more quickly
- Translucent containers allow light in that can cause milk to spoil more easily and more quickly
- Store milk and other dairy products in the refrigerator below 40°F
- Never store milk in the refrigerator door where it is susceptible to warmer air from opening and closing the door
- Discard all kinds of milk (whole, 2 percent, skim, etc.) after the container has been opened one week of opening, no matter what the "sell-by" date is
- Ice cream has a shelf life of two to four months because it is stored in the freezer where bacterial growth is significantly slowed due to the colder temperatures
- Make homemade ice cream with pasteurized eggs
- Yogurt
- Check the "sell-by" date on the carton
- Use yogurt within 7-10 days after buying it
- Cheese
- Hard cheese, like cheddar, gouda, Edam, and Swiss, can last for 3 to 4 weeks tightly wrapped in the refrigerator after opening
- It's okay to freeze hard cheese, but the texture and taste may suffer
- Remove mold from cheese by cutting a one-inch square around it; the rest is safe to eat
- Processed cheese spread can keep for 3 to 4 weeks in the refrigerator after being opened
- The softer the cheese, the shorter the shelf life
- Cream cheese can last for 2 weeks
- Cottage cheese can last for 10 to 30 days
- Ricotta cheese can last for 5 days
- Pregnant women, young children, the elderly and people with weakened immune systems should not eat unpasteurized cheeses or soft cheeses like Camembert, Brie, blue-veined, etc.
- Eggs
- NEVER eat raw eggs--and this goes for raw cookie dough too
- When buying eggs, choose a carton that is cold and make sure the eggs are clean and aren't broken or cracked
- Store eggs in the original packaging in the coldest part of the refrigerator, not in the pre-made egg cups in the door
- Raw eggs should not be kept for more than three weeks in the refrigerator
- Hard-boiled eggs can last a week in the refrigerator (in or out of the shell)
- If a recipe calls for raw eggs, like Caesar salad dressing, use a liquid pasteurized egg substitute instead of raw eggs
- Cook eggs until yolk are firm (yolks should not be runny)
- Cook egg dishes, like quiche or casseroles, to 160°F
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 28g | |
| Calories 93 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Potassium 47mg | 1% |
| Total Carbs 23.24g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.72g | 2% |
| Protein 2.16g | 3% |
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