I rarely drink a glass of milk, maybe once in the past ten years. I
do use milk in baking, so I used to buy those little six-packs of 1-
cup size boxes of "shelf milk" that do not require refrigeration until
they're opened because keeping even the small, one pint size of
refrigerated milk would too often sour before I'd use it up.

A friend that never cooks but does drink milk often with her micro'd
meals or sandwiches suggested I try refrigerated organic milk, and
that a half gallon of it lasts her more than a month. I tested my
first buy of "Horizon" brand organic well before my massive Christmas
2010 baking was to begin, and what a deal, with very good flavor! My
question is why does the organic milk have such a long good-use life
as compared to (what I'll call) plain ole fresh milk?
....Picky