Milk spoils a few days faster at 36°F than at 32°F, according to my observations. Therefore, I always keep the milk at the back of the fridge, and never on the door. Meat, stew, and dinner items also keep best when just above freezing. Considering how energy intensive (and expensive) food production is, I don't feel bad about setting the fridge as low as I can go without freezing things.
When it comes to the freezer, I've read that 0°F retards spoilage better than warmer temperatures, and that milk can be kept safe (though perhaps not delicious) indefinitely at that temperature. However, the failure mode I usually see in the freezer is dehydration/freezer burn, not spoilage. I'm not sure how to delay the onset of freezer burn.
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