Yes I can. Take a look at the carton next time, I almost guarantee it says “ultra pasteurized” which is a more intense process that kills even more microbes than regular pasteurization. A few make it through the regular process, which is not a health risk, but eventually those couple bacteria will multiply and cause the milk to go bad. The literally one or two left after ultra take much longer to grow their population. “Then why doesn’t all milk go through the ultra pasteurization process??” Well, the low water and high fat content of cream means it can take more heat and pressure without causing a “cooked” or “stale” taste like can happen with milk, as well as higher associated cost with the process.
Comment on who are you?
pelespirit@sh.itjust.works 2 days agoMaybe you can answer this. How can whipping cream have such a long shelf life? It’s like a month. Milk is usually a week or two.
Pinklink@lemm.ee 2 days ago
Curiousfur@lemmy.world 2 days ago
Sugar content, I believe
pelespirit@sh.itjust.works 2 days ago
That makes sense.