>Check withe Irma Rombauer in the old Joy of Cooking cookbook; the section
>"know your ingredients" has an amazing amount of information about
>commercial production, home production and spoilage cautions.
>
>
>>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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