Raw milk or pasteurized?
After milking, the milk can be worked directly if the cheese is produced on the farm. However, most of the time the milk is refrigerated at 4 ° C by the farmer until the collection from the company that transforms. At this point, the milk can be worked either raw or pasteurized either. Pasteurization consists in a rise of temperature, about 70 ° C for 30 seconds, which eliminates most of the bad micro organisms but also the good ones.
Thermization and microfiltration
Other methods exist for removing the original flora of the milking milk:
-the thermization corresponds to a kind of more mild pasteurization.
-the microfiltration is to filter the milk through pores which do not let the bacteria.
What is the controversy about raw milk?
These three methods are decried by many cheese makers who defend the unique quality of raw milk. We must understand that this is a war of resistance producers with European standards increasingly cautious with the health risks of food products. Indeed, on one side, Brussels wants to protect potential listeriosis problems consumers, for example, and therefore recommends to pasteurize milk before reseeding it with "good" bacteria. On the other side, it is recognized that in a raw milk from a healthy animal and under controlled hygienic conditions, the useful flora of raw milk will grow by preventing the growth of harmful bacterial flora or worse, pathogen .
Added to this gustatory arguments because the flora is more complex the greater the chance that the product has a unique taste, that is why raw milk cheeses are highly preferred by amateurs.
I think that we should not oppose those who pasteurize and those who work with raw milk. They serve different markets and there are very good products pasteurized milk when selecting seed bacteria has been performed.
Nineteenth century noted that pasteurization was experienced as progress to secure food, which at the time did not enjoy the conditions of conservation today, cold for example. From a taste point of view this was also an improvment. For lack of knowledge of hygiene conditions, unpleasant tastes grew. With pasteurization and seeding mastered such cases has become rare. This demonstrates both that pasteurization is progress and also those working with raw milk are very deserving given the rigor that this requires.
Finally, it is important to say that raw milk cheeses soft cheeses are those that present the greatest risk of the presence of listeria because of the change in pH during ripening. However, cooked pasta with cheese does not present much risk, although it is made from raw milk.