Most food safety regulations around the world mandate that potentially hazardous foods (which includes milk and in general anything that has to be refrigerated) can be at temperatures between 5 and 60 °C (40 and 140 °F) for a cumulative total maximum of 2 hours and still be returned to refrigeration for later use.
In the US, food that has been in the danger zone for more than 2 hours is to be discarded. In Australia, food that has been in the danger zone between 2 and 4 hours can still be used immediately, whereas if it's more than 4 hours it is to be discarded. In parts of Europe, the limit is 3 hours. These limits are generally designed such that the food is safe for at-risk populations such as children, the sick and the elderly.
Funny story,I have a drinking problem. Not the point, but I left half a gallon of milk on the counter during a eight hour work day. Came home and it smelled. But I'm half threw a new half gallon but that bitch is still in there.I'm drunk.
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