>From: "Argall Family" <grargall@alphalink.com.au>
>To: "Dan Hook" <guldann@ix.netcom.com>, "Greg & Lei Gunthorp"
><hey4hogs@kuntrynet.com>, <graze-l@taranaki.ac.nz>
>CC: "sanet" <sanet-mg@amani.ces.ncsu.edu>
>Subject: RE: raw/pasteurized cream
>Date: Fri, 24 Sep 1999 16:06:52 +1000
>
>Which raises the question - how is commercial 'sour cream' produced?
>
>Beth wrote:
>
>:I can't answer your question completely, but if I recall correctly when
>raw
>milk/cream sours (not spoils) it is still usable where as pasteurized can't
>"sour" it spoils, Due I suppose to lack of "good" bacteria. Beth
>
>after Greg wrote:
>
> >Does anyone have any information on the shelf life of raw cream? How
>long
> >can it stay refrigerated before it has to be pasteurized?
> >
>
>
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