Lifespan of Milk at Room Temp?

[eljefino]

The heat sink capacity of a gallon of milk is better than a flat of 16 half-pints. It'll be fine.

It's also better news that it was a new, sealed gallon vs one that's seen air and bacteria.

Hindsight, but you could have chucked it in the freezer for a couple hours to rapid-cool it.

 

[01rangerxl]

Personally, the few hours part would be enough for me to dump it. Not enough money to risk the potential outcome.

 

[IndyIan]

One thing I noticed at the super markets in England/UK eggs are NOT refrigerated...at all...they just site out in a isle for sale...

Probably the rest of europe too. If eggs are laid in nice enough conditions that they don't need to be washed, they stay good for a couple weeks or more. When a hen lays in a nest, she waits until there is 8-9-10 eggs which for a non layer breed could take 16-18 days, so the first eggs laid must sit there for a couple weeks in good condition until the hen starts to incubate them. Once incubation starts the eggs must be kept in a warm temperature range.
Milk is a different story though!

 

[JHZR2]

Freshly pumped breast milk is good for four hours on the countertop. That came out warm, and was not pasteurized. And you can be sure there is a 200% safety factor there.

Your milk has more thermal mass, was pasteurized, and started colder. Of course it started older.

 

[y_p_w]

Depends on whether or not it's opened, as that would introduce all sorts of things that would increase the number of microorganisms introduced. There's always a little bit with Pastuerization, although far less with UHT. But if it's not sealed then t's pretty bad.

 

[vavavroom]

unopened? If so, it is pasteurized, and still should be without bacteria. I wouldn't bat an eye at it.

Pasteurization is not sterilization. You still find lactobacilli, micrococci, and spore-forming bacteria like clostridium in pasteurized milk. There are even small quantities of E. coli found in some pasteurized milk.

 

[vavavroom]

One thing I noticed at the super markets in England/UK eggs are NOT refrigerated...at all...they just site out in a isle for sale...

In many countries, eggs are not cleaned before being sold. Eggs that have not been cleaned, which removes the protective cuticle of the shell, can be stored at room temperature for two to three weeks. According to FDA regulations, all mass producers of chicken eggs must clean their eggs with hot water and detergent before distribution. If your local farmer has less than 3,000 hens he's exempt from this rule. Eggs without cuticles, such as American supermarket eggs, should not be left unrefrigerated for more than a couple of hours because bacteria can get through the compromised shell.

 

[Dave9]

I'd use it but toss any that remains after a couple days, or it smells or tastes sour, whichever comes first.

My hard limit for some perishable foods (excluding whole vegetables, fruits, etc) with only 1-2 weeks use by date is 6 hours at room temp. At that point, either it gets eaten or thrown out, not put back in the fridge.

Keep in mind that you could boil it, if that puts your mind at ease for a few more days.

 

[vavavroom]

While unloading, I accidentally left a gallon of milk in my garage for a few hours. Ambient temp was in the 80’s.

The milk tastes “fine” to me. Not fresh, but like milk that is a week old. I assume it is safe to drink for now, but I’ll monitor closely in case it deteriorates faster than expected. After this incident, I highly doubt it will last until the printed expiration date.

I always thought milk has a very short lifespan once out of the refrigerator. Perhaps not?

There are too many variables to know without doing labs what kind and quantity of microorganisms your milk is crawling with. Hence the general recommendation is to dispose of milk that has been left unrefrigerated for more than 2 hours. The taste and smell test fails with nasties like listeria.

 

[Hermann]

Did this the other day myself. Milk was out about 5 hours. Still felt somewhat cool to the touch. Will find out in the morning when I make Biscuits and Gravy.

 

[vavavroom]

Two more data points. Between 104°F and 150°F microorganisms really thrive and multiply. When milk is transported from the farm to the dairy plant the milk must not exceed 45°F. A milk tanker truck is insulated like a gigantic thermos.

 

[97prizm]

We're all unaware of how many times that a shipment of milk might accidentally be left on a loading dock at the grocery store for a couple of hours, with temps in the 80s. You think they'd throw it all out...? Fat chance.

At least at Safeway it goes directly into the cooler from the truck, it doesn't sit.

 

[twouvakind]

We're all unaware of how many times that a shipment of milk might accidentally be left on a loading dock at the grocery store for a couple of hours, with temps in the 80s. You think they'd throw it all out...? Fat chance.

Accidentally on purpose.

 

[y_p_w]

One thing I noticed at the super markets in England/UK eggs are NOT refrigerated...at all...they just site out in a isle for sale...

The standard there is that eggs aren't washed and still have the natural protective cuticle. But in the United States and Canada, grade A/AA eggs have to be washed. As a result they need to be refrigerated in order to extend useful time. But with the natural cuticle, the protecting extends shelf life at room temperature, but refrigeration can cause lead to mold or mildew.

Most of the world does not refrigerate their eggs. So why does the US? – UWMadScience

 

[Hermann]

Did this the other day myself. Milk was out about 5 hours. Still felt somewhat cool to the touch. Will find out in the morning when I make Biscuits and Gravy.

Made the Biscuits and Gravy this morning. The milk was fine. The container above the milk line was soured. Poured the rest in a ziplock and froze it. Still a pint left.

Two hours and I am still alive and not ill.