Maybe 3-7 days. Separate from the milk, which (I don't know why) doesn't
hold up as well. Refrig. at 38 degree F or lower. You can let it sour
naturally (never done it myself). If you plan to pasteurize it, do it on
day one. Don't wait til it's about to go off. Pasteurizing at a low
temperature will preserve the flavor better. (approx 150 deg. F for 30 min,
or 165 deg F for 20 sec - actual numbers available from the govt in the
"Pasteurized Milk Ordinance."
Michael "I'm not a milkman, but I play one of TV" Straus
++++++++++++++
Michael Straus
Beyond Organic - Innovative Marketing for Progressive Agriculture
22890 Highway 1, Marshall, CA 94940 USA
voice mail: 415-289-6958; fax: 415-663-8079
www.beyondorganic.com; info@beyondorganic.com
-----Original Message-----
From: owner-sanet-mg@ces.ncsu.edu [mailto:owner-sanet-mg@ces.ncsu.edu]On
Behalf Of Greg & Lei Gunthorp
Sent: Thursday, September 23, 1999 1:24 PM
To: graze-l@taranaki.ac.nz
Cc: sanet
Subject: raw/pasteurized cream
Does anyone have any information on the shelf life of raw cream? How long
can it stay refrigerated before it has to be pasteurized?
Thanks,
Greg Gunthorp
To Unsubscribe: Email majordomo@ces.ncsu.edu with the command
"unsubscribe sanet-mg". If you receive the digest format, use the command
"unsubscribe sanet-mg-digest".
To Subscribe to Digest: Email majordomo@ces.ncsu.edu with the command
"subscribe sanet-mg-digest".
All messages to sanet-mg are archived at:
http://www.sare.org/htdocs/hypermail
To Unsubscribe: Email majordomo@ces.ncsu.edu with the command
"unsubscribe sanet-mg". If you receive the digest format, use the command
"unsubscribe sanet-mg-digest".
To Subscribe to Digest: Email majordomo@ces.ncsu.edu with the command
"subscribe sanet-mg-digest".
All messages to sanet-mg are archived at:
http://www.sare.org/htdocs/hypermail