Pasteurized Milk Cheese

Definition and Scope

Pasteurized milk refers to milk that has undergone heat treatment to eliminate pathogenic microorganisms. This process involves heating milk to at least 161°F (72°C) for 15 seconds, following the high-temperature short-time method. The primary goal is to ensure food safety while extending shelf life, making it a foundational ingredient in modern cheese production.

In cheese taxonomy, pasteurization is a critical control point distinguishing many commercial and regulated cheese styles. Its use is mandatory for many fresh and soft-ripened cheeses sold in numerous countries. The scope of pasteurization directly influences cheese safety standards, import/export regulations, and the microbial landscape available for flavor development.

Production Process

Pasteurization for cheesemaking typically employs plate heat exchangers for efficient thermal processing. The milk is rapidly heated, held at the target temperature for the specified time, then immediately cooled. This thermal cycle effectively destroys harmful bacteria like Listeria, E. coli, and Salmonella that could compromise cheese safety.

Post-pasteurization, milk must be handled in sanitized conditions to prevent recontamination before cheese production begins. Some cheesemakers add specific bacterial cultures immediately after cooling to begin acid development. The timing between pasteurization and culture addition is crucial for establishing the desired fermentation profile in the final cheese.

Sensory Profile Impact

Pasteurization subtly alters milk’s native protein structures and enzymatic activity, which can affect cheese texture and flavor potential. The process diminishes some volatile sulfur compounds that contribute to raw milk’s grassy, complex notes. Consequently, cheeses made from pasteurized milk often exhibit cleaner, milder flavor profiles with less terroir-driven character.

The thermal treatment also inactivates native milk lipase and protease enzymes that contribute to flavor development during aging. Cheesemakers must compensate for this through careful culture selection and aging protocols. Despite these modifications, skilled artisans can produce complex, award-winning cheeses using pasteurized milk through controlled fermentation and affinage.

Cheesemaking Applications

Pasteurized milk serves as the standard base for most industrial cheese production worldwide. It provides consistent starting conditions for large-scale manufacturing of styles like Cheddar, Mozzarella, and Swiss-type cheeses. The predictable microbial environment allows for standardized ripening times and flavor development across production batches.

Many protected designation of origin (PDO) regulations permit or require pasteurization for specific cheese styles. Fresh cheeses like cream cheese, quark, and some feta varieties almost universally use pasteurized milk for safety reasons. Even traditional washed-rind and blue cheeses can be successfully produced using pasteurized milk with proper culture management.

Regional Examples and Regulations

In the United States, the FDA mandates pasteurization for all fresh cheeses aged less than 60 days. This regulation has shaped American artisan cheese production, leading to innovative techniques for developing flavor in pasteurized-milk cheeses. Notable examples include Vermont Creamery’s bloomy-rind cheeses and Point Reyes Farmstead’s Original Blue.

European regulations vary by country, with France requiring raw milk for many AOC cheeses but allowing pasteurization for others. Italian Parmigiano-Reggiano must use raw milk, while many Mozzarella di Bufala producers utilize pasteurized milk. These regional differences reflect both traditional practices and contemporary food safety approaches within cheese taxonomy.

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