What? Raw milk doesn't expire in 3 days either. More like 2 weeks. And butter unlike cheese has no problem being made from pastueurized milk, so I'm not sure why you'd bring that up.
I've brought that up in response to milk doesn't go bad that fast. Which is against my experience. Maybe I should have that defined more precise?
Under which storage conditions? Refrigerated? Check. Closed container? Check. Climate? Any time of the year, central Europe. Check. Any time of the year somewhere in the Rockies, on the 'Western Slope', at 2600m altitude. Check. After 3 to 4 days it begins to smell and taste different. After which I won't touch/consume it anymore.
I'd be really interested in the stuff lasting 2 weeks, and the conditions under which that's possible?
edit: Again, not that highly pasteurized, homogenized, otherwise treated stuff, but fresh from the cows udder (let's call this really raw milk, which isn't on shelves anywhere, AFAIK), or only the slightest treatmeant, like 'fully organic/bio', which nowadays has a refrigerated shelf life of something like 2 weeks, there aren't any other options anymore. It's all treated. And that stuff still goes bad after opening in a few days.
When proper raw milk starts to go bad, you can keep it at room temperature for a day or so and get something similar to yoghurt. It was done all the time when I was little. I grew up on a farm; the milk came from another farm in the village by the time I had been born.
That may be the case, but isn't what I meant to say, which was just the (refrigerated) shelf-live of the stuff for drinking, and preparation of other stuff, assuming drinkability of it.
Secondary usage of it for other stuff is another matter.
All I know is that I used to buy raw milk from a local farm and it lasted about 2 weeks in the fridge until it tasted bad. Google suggests it lasts 1-2 weeks. I keep my fridge colder than the recommended settings.
Under which storage conditions? Refrigerated? Check. Closed container? Check. Climate? Any time of the year, central Europe. Check. Any time of the year somewhere in the Rockies, on the 'Western Slope', at 2600m altitude. Check. After 3 to 4 days it begins to smell and taste different. After which I won't touch/consume it anymore.
I'd be really interested in the stuff lasting 2 weeks, and the conditions under which that's possible?
edit: Again, not that highly pasteurized, homogenized, otherwise treated stuff, but fresh from the cows udder (let's call this really raw milk, which isn't on shelves anywhere, AFAIK), or only the slightest treatmeant, like 'fully organic/bio', which nowadays has a refrigerated shelf life of something like 2 weeks, there aren't any other options anymore. It's all treated. And that stuff still goes bad after opening in a few days.