Pasteurize – gentle heating of milk
To kill off any germs present in the Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream), it is briefly heated and then immediately cooled again.
Three types of pasteurization:
- High temperature> 85 ° C /> 5 sec
- Short-term heating> 72 ° C / 15-30 sec
- Continuous Depending on the type of cheese, this cheese curd is then gently heated to 50-55 ° C in the copper kettle, so that the broken grain contracts further and loses even more whey, which is called "burning of the break ". 62-65 ° C / 30-32 min)
Disease-causing microorganisms in the milk are killed, but certain microorganisms remain. The milk is not sterile. Pasteurized milk remains unopened stored at 6 to 7 ° C for about 6 to 10 days edible.
Due to the short duration of the heat and the moderate temperature, the taste and the consistency of the food are only slightly changed. Nevertheless, most food spoilers such as lactic acid Bacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info and yeasts as well as many pathogenic bacteria such as salmonella are reliably killed.