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I milk one hundred cows every morning and night with my husband. We only consume raw, unboiled milk. As long as the cows are NOT milked by hand there is no need to boil. The use of stainless steel equipment and milk cooling equipment ensures the milk quality and everyone's safety. Also, I keep our raw milk in a glass pitcher on the bottom shelf of the ...


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Unfortunately, I can only give a similar answer to ones you've received in your question about sour cream -- generally, you'll have to contact the manufacturer. That said, most commercial cultured dairy products do not undergo a second "pasteurization" step after fermentation, and in a few searches on the topic, I wasn't able to find anything about crème ...


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Joe M.'s answer is correct that it's difficult to get this information, though you can always try contacting the manufacturer directly. But in general I would assume that commercial sour cream still contains at least some live bacteria. In the U.S., food packaging laws require sour cream produced with bacterial cultures to be labeled either "sour cream" or ...



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