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> You cannot make cheese from HTST or UHT pasteurized milk. Saying you can't make cheese from HTST milk seems like a great overstatement. While it might not b

by nkurz 2y ago

> You cannot make cheese from HTST or UHT pasteurized milk. Saying you can't make cheese from HTST milk seems like a great overstatement. While it might not be ideal for some cheeses, it certainly works for a lot of home cheesemaking. Here's an overview of different pasteurization methods and how it affects cheese: https://www.ecosnippets.com/cheese-making/how-do-different-pasteurization-methods-affect-milk-for-cheese-making/ https://www.ecosnippets.com/cheese-making/how-do-different-p... Do you disagree with its conclusion that while LTLT is better for Brie and Cheddar, HTST milk is just fine for mozzarella and gouda? Because I've certainly used it to make cheese I found tasty.

trod1234 2y ago
If I were you, I would take a grain of salt with any article on that site, and verify everything thoroughly from known good, reputable and safe sources. It looks like the site's articles may have at least in part been partially AI generated, there is misinformation there. Just enough to make it look plausible, while neglecting the risks. When the milk proteins degrade in these high temperature processes, the cheese does not curd well thereafter; its a one way process, and that leads to food safety issues. The proteins no longer completely separate properly, and the moisture does not get low enough during that separation and denaturing process; as it would normally. All the good bacteria have also been killed off. Moisture leads to spoilage, and of course there is also the potential for silently dying by botulinum toxin, or illness related to fungal/mold spores that contaminate it and grow, though the latter excepting botulism, is noticeable most times but not always. Milk is not acidic with only a 6.8pH, and the toxin produces in environments above 3.8-4pH depending on the media. The hard cheeses only get down to 5.1 and that's during the normal cheese making process without HTST milk. You can certainly get a product that looks and may even taste like a low quality cheese, but cheese that must be refrigerated continuously after being made is not real cheese. You gamble with your health if you treat that product like cheese.

by nkurz 2y ago

trod1234 2y ago

If I were you, I would take a grain of salt with any article on that site, and verify everything thoroughly from known good, reputable and safe sources. It looks like the site's articles may have at least in part been partially AI generated, there is misinformation there. Just enough to make it look plausible, while neglecting the risks. When the milk proteins degrade in these high temperature processes, the cheese does not curd well thereafter; its a one way process, and that leads to food safety issues. The proteins no longer completely separate properly, and the moisture does not get low enough during that separation and denaturing process; as it would normally. All the good bacteria have also been killed off. Moisture leads to spoilage, and of course there is also the potential for silently dying by botulinum toxin, or illness related to fungal/mold spores that contaminate it and grow, though the latter excepting botulism, is noticeable most times but not always. Milk is not acidic with only a 6.8pH, and the toxin produces in environments above 3.8-4pH depending on the media. The hard cheeses only get down to 5.1 and that's during the normal cheese making process without HTST milk. You can certainly get a product that looks and may even taste like a low quality cheese, but cheese that must be refrigerated continuously after being made is not real cheese. You gamble with your health if you treat that product like cheese.