I address this question to your researcher CHROMEDOME-ga who, in
searching for clarification of my question #275852, mentioned there
was an "older pasteurization process" replaced by a current routine
that makes an attempt to make "sour milk" end up, in his words, as
"rotting into a foul smelling mess".  Can you give me a reference or
direct me to something that describes the change in pasteurization
that created this mess?  Further - in respect to my original question
about pricing of milk products - a very recent article in the New York
Times, discussing the increased price of milk, mentioned that the
price of milk was somehow pegged to the price of some kind of cheese
in the Chicago commodity exchange. Commodity exchanges customarily use
a "standard" with variations to the standard fluctuating with the
standard at some premium or discount adjustment.  One would expect any
monkeying with the cream content of milk would be reflected in some
kind of appropriate adjustment.  My second question - can you direct
me to a source that deals with this question as well? Third - can you
refer me to a current source - in print - that describes how to make
SOUR MILK?

How to Make sour milk
A great alternative to buttermilk to give your recipes that tang! If
you do not have buttermilk on hand, you can substitute sour milk made
with NESTLE® CARNATION® Evaporated Milk (Regular, Lowfat or Fat Free).

1/2 cup NESTLÉ® CARNATION® Evaporated Milk 
1/2 cup cold water 
1 tablespoon vinegar or lemon juice 
MEASURE evaporated milk into glass measuring cup. Add water and
vinegar; stir. Let stand for 5 minutes before using it in a recipe.
Makes 1 cup.

Found on the following website:
http://www.cooksrecipes.com/sauce/sour_milk_made_with_carnation_evaporated_milk_recipe.html