Brooks Bradley wrote:
Dear Zeb,
Your comment stating that your raw milk soured (fermented) rapidly,
prompts me
to call your attention to the fact that the temperature of the
refrigeration containment has
a pronounced effect on the rapidity of the fermentation process. The
near-ideal temperature for storing raw milk is around 34 -35 degrees
F. Interestingly, that is the same temperature deemed ideal for
storing apples. There are a number of parameters affecting the speed
of fermentation
of unprocessed milk.....among which are: how quickly the milk was
placed into the cooling cycle;
if the milk was allowed to warm above 37 degrees F. for any length of
time; whether or not the
milk underwent warming (above 35 degrees) and re-cooling cycles during
transport/storage. There are other additional ancillary factors which
are possible contributors to what you deem premature
fermentation, but temperature cycling seems to be the principal one.
Wayne must have an excellent refrigerator with very responsive
temperature regulation.....although 3 weeks is not an unreasonable
expectation.
OR, he is using CS to extend the time, which is what I read into his post.
Marshall
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