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Your milk and chicken both have bacteria in them. If you leave them at room temperature, those bacteria will grow rapidly. Some may produce toxins that will not be inactivated by cooking. The greater the dosage of these bacteria, the more likely they are to make you sick. Keeping stored food cold (below 40°F / 5°C) is an important part of basic food ...
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As I've said in the comments it depends on the specific product, so I can't really give a straight yes or no answer. But I'll give a few examples, and I hope that will help.
Peptides that are already in a liquid form (as a suspension or a solution) are meant to be refrigerated between 2 and 8 degrees Celsius (i.e. 35 and 46 degrees Fahrenheit). They must ...
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