| Almond milk | 7–10 days | — |
| Butter | 1–2 months | 6–9 months |
| Buttermilk | 1–2 weeks | 3 months |
| Cheese (hard such as cheddar, swiss, block parmesan) | 3–4 weeks | 6 months |
| Cheese (parmesan; shredded or grated) | 12 months | — |
| Cheese (processed slices) | 3–4 weeks | — |
| Cheese (shredded; cheddar, mozzarella, etc.) | 1 month | 3–4 months |
| Cheese (soft such as brie, bel paese, goat) | 1–2 weeks | 6 months |
| Cheese Curds (fresh, unaged) | 2 weeks | 4 months |
| Coconut milk | 7–10 days | — |
| Coffee creamer (liquid refrigerated) | 3 weeks | — |
| Coffee creamer (powdered) | — | — |
| Cottage cheese | 1 week | — |
| Cream (half and half) | 3–4 days | 4 months |
| Cream (heavy) | 10 days | 3–4 months |
| Cream (light) | 1 week | 3–4 months |
| Cream (whipped, sweetened) | 1 day | 1–2 months |
| Cream (whipping, ultrapasteurized) | 1 week | — |
| Cream cheese | 2 weeks | — |
| Dips (sour cream based) | 2 weeks | — |
| Egg dishes | 3–4 days | 2–3 months |
| Egg substitutes (liquid) | 3 days | — |
| Eggnog (commercial) | 3–5 days | 6 months |
| Eggs (hard boiled cooked) | 1 week | — |
| Eggs (in shell) | 3–5 weeks | — |
| Eggs (raw whites, yolks) | 2–4 days | 12 months |
| Ghee | 1–2 years | — |
| Kefir (fermented milk) | 1–2 days | — |
| Margarine | 6 months | 12 months |
| Milk (lactose-free) | 1 week | — |
| Milk (plain or flavored) | Until package use-by date | 3 months |
| Nacho cheese (store bought) | 2 weeks | 3 months |
| Pimento cheese (packaged) | 4 weeks | — |
| Powdered milk | — | — |
| Pudding | 2 days | — |
| Quark (fresh cheese) | 7–10 days | — |
| Rice milk | 7–10 days | — |
| Ricotta | 1 week | — |
| Sour cream | Until package use-by date | — |
| Soy milk | 7–10 days | — |
| String Cheese | 5 months | — |
| Vegan Cheddar Cheese | 3–7 days | — |
| Whipped cream (aerosol can) | 3–4 weeks | — |
| Whipped topping (aerosol can) | 3 months | — |
| Whipped topping (tub) | 2 weeks | 14 months |
| Yogurt | 1–2 weeks | 1–2 months |