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.