Hello- I was wondering if it was safe to BAKE a cookie/baked good with milk, sour cream, or cream cheese in the recipe and safely store it a room temperature for days, after baked? I was wondering if anyone knew the official science behind this question? Due to food laws of hazardous foods, I didn’t want any potential customers getting sick. Also, is there a specific amount that may be used in product, such as under a 1/2 of cream cheese, etc? Thank you for the help!