Winter Milk not Sour - Scientific/technical question

[Guest guest]

So I pull out a couple of gallons of milk I've had in the fridge, intending

to pull off the cream and make butter. They've been sitting in the

fridge for four weeks, untouched. I expected it to be at least slightly

soured, thinking it'll make excellent butter to boot.

Tasted the cream though, and it tastes new, not in the least bit sour.

Odd, huh?

I'm not worried about it (obviously), but it made me wonder about the

technicalities of winter v. spring/summer milk and the different components

that would make this stuff sour or not sour after a month. Yeah, I know

it was in the fridge all that time, but still ...

Anyone know? Not that my non-scientific mind will probably understand

many of the answers, but ya know, it's worth a shot.

MFJ

Dairy Angel Expanding to Butter Angel