I am working in a bakery as the head pastry chef. I a few of the bakers question the stability life of the heavy cream I use in mixes and say it needs to be thrown on the expiration date of the container. I know this it not true as I usually mix it to make mousse/pastry cream/mascarpone whip...is there any science or article in which I can present to them to make them understand the science of when cream truly expires?? I also say to taste it or smell it before but...they really don't understand and it would be really helpful if there was an article or evidence to base my knowledge off of...as I am new. And I guess I also don't really know the science (but know enough to know it definitely extends beyond the expiration date on the container; properly refrigerated) Any help would be appreciated!