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!
Once it's baked, it's not going to spoil the way fresh dairy products would. But if you mishandle the baked product (with unwashed/contaminated hands, etc.), you can still cross-contaminate anything that's been baked. You really should consult with your local Department of Health and go through any food-safety training that they offer before you serve the general public though.