IM FAIRLY NEW TO THIS CHEESE MAKING HOBBY.  I HAVE A HEREFORD COW NAMED MARBLE IM MILKING SHE GIVES PLENTY OF MILK FOR NOT ONLY HER BABIES BUT FOR ME TOO.  GETTING CLOSE TO 8 GALLONS A DAY RIGHT NOW. 

HER MILK HAS A FAIRLY HIGH FAT CONTENT. SO I SEPARATE IT OFF EACH MILKING AND FREEZE THE CREAM SO I CAN MAKE BUTTER.  I HAVE A 5 GALLON CHURN SO IT TAKES ME A FEW DAYS OF MILKING TO FILL IT.  SHOULD I PASTURIZE THE CREAM BEFORE MAKING THE BUTTER?  WILL THIS PROLONG THE SHELF LIFE OF THE BUTTER IN THE FRIDGE?  I FREEZE MOST OF IT UP AFTER ITS MADE.  BUT DO SELL SOME. 

AFTER THE BUTTER THERE IS ALOT OF BUTTER MILK LEFTOVER. I HAVE USED IT TO MAKE MOZZERALLA AND WHEY CHEESES.  CAN YOU USE IT TO MAKE HARD CHEESES AS WELL?  DOES IT CHANGE THE TASTE OR MAKE UP OF THE CHEESE? 

THANK YOU FOR ANY RESPONSE

As far as I know, you can not pasteurize the cream. You have to pasteurize the milk before you put it in the centrifuge. Pasteurization has nothing with shelf life. Read this:

http://www.fda.gov/fdac/features/2004/504_milk.html

Heat the milk to 72-74 deg C and cool in an ice bath as fast as possible.
You are doing well with the butter milk, but unfortunately, it is not possible to make hard cheese from butter milk.

can be used for only low fat cheeses, as Parmesan , mozzarella, whey cheeses and yogurt