what temp should milk be stored at

Milk should be stored cold in the fridge at or below about 4–5°C (39–41°F), with food-safety agencies often setting a hard upper limit of 4°C/40°F.

Ideal storage temperature

• Regular pasteurised milk should be kept refrigerated at 5°C or below at all times.

• Many safety guidelines specify that Grade A milk must be held below 40°F (about 4°C) to keep quality and safety.

• Keeping it a little colder, around 1–3°C (33–38°F), can help it stay fresher for longer without freezing.

Where in the fridge?

• Store milk in the coldest part of the fridge (usually the back of a main shelf), not in the door, because the door warms up more when opened.

• Keep the container tightly closed so it doesn’t absorb other food smells and to help protect quality.

How long can it be out?

• Milk should not be left out at room temperature; spoilage bacteria grow quickly above 4°C/40°F.

• If milk has been sitting out warm and smells sour or looks curdled or lumpy, it should be thrown away.

Mini example

If your fridge is set to about 3–4°C (37–39°F), and you keep the milk at the back of a shelf with the cap on and put it back right after pouring, you’re storing it at an appropriate temperature for both safety and shelf life.

Information gathered from public forums or data available on the internet and portrayed here.