[Cheese] Subbing pastuerized milk + culture for raw milk?

[Jason Molinari]

Erica, i did read the email. It was interesting.

thanks for the info
jason


--- Erica Schechter <erica.schechter at gmail.com> wrote:

> Jason, if you haven't already, I /highly/ recommend
> reading the email
> I received from a scientist, where he argues that
> subbing pasteurized
> milk for raw milk can be done with little ill
> effect. It is at
> http://thecookseys.net/email.txt , and he makes a
> very compelling
> argument.
> 
> Unfortunately, it is very difficult to find unbiased
> research on raw
> milk. It seems that much of the research on both
> sides is nearly
> fanatical and almost religious. The key thing to
> remember is that
> using a good starter culture will have by FAR more
> effect on the
> flavor than native lactic enzymes.
> 
> The thing you must remember about cheeses is that
> cheese making is an
> art that dates back centuries. Thus, each type of
> cheese is rooted
> largely in tradition. You may have noticed in your
> research that
> recipes for two different cheeses are nearly
> identical. Defining
> characteristics of a type of cheese may include the
> size, the shape of
> the mold, or the amount of milk. However, this does
> not necessarily
> need to translate to make a fine cheese at home. A
> brick cheese made
> in a round mold can still be delicious. You do not
> have to milk a cow
> in the evening and in the morning to make double
> gloucester.
> Similarly, just because 15th century monks made
> muenster with raw milk
> does not necessarily mean that you have to, or that
> the cheese won't
> taste right with pasteurized milk.
> 
> On the other side of the coin, the FDA requires that
> all raw-milk
> cheeses be aged 60 days or more. So for liability
> reasons, your book's
> author may suggest using pasteurized milk for fresh
> cheeses. This does
> not necessarily have to do with the flavor.
> 
> For a peccorino, using a strong kid lipase, a good
> thermophilic
> culture, and a significant aging period will make a
> lovely cheese with
> pasteurized milk. By the way, the first two can be
> bought from
> http://www.dairyconnection.com
> 
> I think that a lot of the mystique surrounding raw
> milk cheeses is a
> case of conflating correlation with causality. Small
> artisan farms who
> pay attention to detail are more willing to use raw
> milk. Alternately,
> big factories who wish to streamline the process
> will choose
> pasteurized milk. So I think that a lot of peoples'
> wonderful
> experiences with raw milk cheeses might have more to
> do with the
> talented artisans rather than the milk itself.
> 
> --Erica
> 
> On 1/7/06, Jason Molinari <jasonmolinari at yahoo.com>
> wrote:
> > Jack, right, but i'm trying to figure out which
> > cultures to use for cheeses in my book which
> require
> > raw milk. An italian Toma for example or a
> pecorino...
> >
> >
> > --- Jack Schmidling <arf at mc.net> wrote:
> >
> > > Jason Molinari wrote:
> > > > Ok, as soon as i start making them i'll ask
> what
> > > > culture to use..right now i'm sticking to
> cheeses
> > > that
> > > > use pasteurized.
> > >
> > > For basic cheeses, there are two generic types
> of
> > > starter:
> > >
> > > Mesophylic and thermophylic and these names
> indicate
> > > the temperature
> > > that they thrive best at.  Meso is sort of
> medium
> > > 100F and thermo is
> > > higher, usually over 110F.
> > >
> > > Most soft cheeses and Cheddar types use meso.
> > >
> > > Swiss, Mozz are examples of those that use
> thermo.
> > >
> > > The variations of the two types are the details
> but
> > > any basic type will
> > > work and produce cheese of the generic type.
> > >
> > > js
> > >
> > >
> > > --
> > > PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> > > Astronomy, Beer, Cheese, Fiber,Gems,
> Sausage,Silver
> > > http://schmidling.com
> > >
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> >
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> 
> 
> --
> "I have often felt that programming is an art form,
> whose real value can only be appreciated
> by another versed in the same arcane art;
> there are lovely gems and brilliant coups
> hidden from human view and admiration, sometimes
> forever,
> by the very nature of the process.
> You can learn a lot about an individual
> just by reading through his code,
> even in hexadecimal."
> --The Story of Mel
> 
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