Store Milk on a Shelf, Not the Door
The refrigerator door is the warmest, most temperature-variable part of the fridge because it's exposed to room-temperature air every time it opens. Milk and other perishables kept there cycle through small temperature swings that speed up spoilage compared to the same carton kept on an interior shelf, which stays closer to a steady 34-38°F (1-3°C). Reserve the door for condiments and things that are more shelf-stable, and keep milk, eggs, and deli meat toward the back of a middle shelf.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.