[Cheese] Big Trouble in little Gouda

[Erica Schechter]

On 1/6/06, Jack Schmidling <arf at mc.net> wrote:
> Good thing to know. I was not aware of that but then, I don't recall
> seing ultra-pasteurized milk in this country.  I guess it is big in
> Europe.. my wife tells of milk just sitting on shelves in Germany.

For the most part, your local milk is HTST pasteurized. So, if you buy
supermarket brand milk, you should be fine. It seems that
ultra-pasteurization is reserved for large dairy companies, as they
ship milk all over the country and thus need a later expiration date.
Unfortunately, this means that most of the widely-available organic
brands (i.e. Stonyfield) are ultra-pasteurized.

I did some research a while back, and the good news is, the FDA
requires that all ultra-pasteurized milk is labeled as such. It is all
here, for anyone interested:
http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=131.110
. If you are still concerned, you can email your local supermarkets. I
confirmed that Publix and Kash & Karry brands are never ultra
pasteurized.

It also seems virtually impossible to get cream that is not
ultra-pasteurized. But provided that it is only an addition (I usually
see a ratio of 1 cup light cream to 1 gallon milk), the cheese will be
fine.

Of course, it is still possible that Brian was unlucky and got milk
from a cow who was on antibiotics.

Maybe my husband will finally give in one day and let me get a goat ;)

--Erica

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