TO PASTEURISE OR NOT PASTEURISE CHEESE MILK

TO PASTEURISE OR NOT PASTEURISE CHEESE MILK

Introduction

The cheese industry continues to be faced with the decision of how to treat their cheese milk prior to manufacture - should they use raw milk, heat-treated milk, or pasteurised milk?
What are the considerations to take into account - how will this affect the functionality, safety / quality of the cheese, the texture and flavour?

**  Refer to the article attached for more information with regards to different considerations every cheesemaker must take into account when they decide on cheese-milk treatment prior to manufacture.