Clumpy-but not sour-organic cream...Why?

[emulkahi1]

I went to use the organic heavy whipping cream I've had in my fridge for approx. 1 week today. Much to my surprise, it was quite clumpy (still had quite a bit of creamy liquid in there too). I smelled it, expecting it to be yucky and sour....but nope. It smells, and tastes, perfectly fine.

I've noticed that other food products w/o all the additives often 'behave' differently than non-organic foodstuffs (for example, the oil in organic peanutbutter separates out). Is there something like that that will happen w/ organic heavy cream?

I wouldn't have been surprised if it was spoiled because it had been in my fridge for so long, but the clumpiness withOUT being sour has me perplexed. Thought someone here might have an answer....

Thanks!!

Erin

[Jenn]

it isn't homogenized/stabilized as nonorganic products might be? My nonpast farm cream certainly separates into thicker cream on top of thinner cream and even in the mason jars I store it in, gets a skin on top.

[georgec]

It's probably about to turn sour. Clumping is a sign of bacteria growth.