Why is Milk Pasteurized Before Making Cheese?

In this article, we’ll explore why milk is pasteurized before making cheese, the benefits and drawbacks, and answer some frequently asked questions.  

Why Pasteurize Milk Before Cheese-Making?

1. Eliminates Harmful Bacteria 

Raw milk can contain dangerous pathogens like Salmonella, E. coli, Listeria, and Campylobacter, which can cause serious foodborne illnesses. Pasteurization kills these microbes, making cheese safer for consumption.  

2. Ensures Consistency in Cheese Production  

Pasteurization standardizes milk by removing unwanted bacteria and enzymes that could unpredictably affect cheese flavor, texture, and aging. This helps cheese-makers produce uniform batches.  

3. Extends Shelf Life

By reducing spoilage bacteria, pasteurized milk (and the resulting cheese) lasts longer than raw milk products.  

4. Meets Regulatory Requirements

In many countries (like the U.S. and Canada), laws require pasteurization for commercially sold cheeses aged less than 60 days. Raw milk cheeses must be aged longer to reduce pathogen risks.  

5. Controls Fermentation

Pasteurization removes competing bacteria, allowing cheese-makers to introduce specific starter cultures for controlled fermentation.  

FAQs About Pasteurization in Cheese-Making

Does pasteurization affect cheese flavor?  

Yes, pasteurization can slightly alter flavor by killing some natural bacteria that contribute to complex tastes. Raw milk cheeses often have more robust, earthy flavors.  

Can you make cheese with raw milk?  

Yes, but raw milk cheese must be aged for at least 60 days (in many countries) to reduce pathogen risks. Some traditional cheeses (like Parmigiano-Reggiano) use raw milk.  

What temperature is milk pasteurized for cheese?

- High-Temperature Short-Time (HTST): 161°F (72°C) for 15 seconds (most common).  

- Low-Temperature Long-Time (LTLT): 145°F (63°C) for 30 minutes.  

- Thermization: A milder heat treatment (145°F for 15 sec) sometimes used before aging.  

Does pasteurization kill good bacteria?  

Yes, it kills both harmful and beneficial bacteria. Cheese-makers add back specific starter cultures for fermentation.  

Why do some cheese lovers prefer raw milk cheese?  

Raw milk cheeses often have deeper, more complex flavors due to natural microbes. However, they carry a slightly higher food safety risk.  

Is pasteurized cheese less nutritious?

Pasteurization slightly reduces some heat-sensitive vitamins (like B12 and C), but cheese remains rich in protein, calcium, and fats.  

Can you pasteurize milk at home for cheese-making?

Yes, using a double boiler, heat milk to 145°F (63°C) for 30 minutes, then cool rapidly before adding cultures.  

Does pasteurization affect cheese texture?

It can, since natural enzymes in raw milk help break down proteins and fats. Pasteurized cheeses may need added enzymes (like rennet) for proper texture.  

Are all store-bought cheeses pasteurized?  

Most are, but some specialty or imported cheeses (like certain French or Italian varieties) may be raw milk-based and aged over 60 days.  

Why is some cheese labeled "heat-treated" instead of pasteurized?  

"Heat-treated" may refer to sub-pasteurization temperatures (like thermization), which reduce bacteria without fully pasteurizing.  

Can lactose-intolerant people eat pasteurized cheese? 

Yes! The fermentation process breaks down most lactose, making cheese naturally low in lactose, especially aged varieties.  

Conclusion

Pasteurization plays a crucial role in modern cheese-making by ensuring safety, consistency, and shelf stability. While raw milk cheeses offer unique flavors, pasteurized milk remains the standard for most commercial cheese production due to its reliability and regulatory compliance.  

Whether you prefer the bold taste of raw milk cheese or the safety of pasteurized varieties, understanding the process helps you make informed choices about the cheese you consume.  

Would you like recommendations for pasteurized vs. raw milk cheeses? Let me know in the comments!