When it comes to cheese making, the type of milk used is crucial in determining the quality and taste of the cheese. While most types of milk can be used, there is one milk that is not recommended for cheese production: ULTRAPASTEURIZED milk. Here are some of the reasons why:
Ultrapasteurization involves heating milk at an extremely high temperature (280°F) for a very short period of time (just a few seconds). This process is designed to sterilize the milk and give it a longer shelf life.
However, the high heat involved in ultrapasteurization can also destroy many of the important proteins, enzymes, and bacteria that are necessary for the cheese making process.
Without these important ingredients, the cheese will not develop its characteristic flavor, texture, and aroma.
In addition, ultrapasteurized milk often has a cooked taste and odor that can be detected in the final cheese product.
Finally, ultrapasteurized milk is often more expensive than other types of milk, making it less cost-effective for cheese makers.
Overall, while ultrapasteurized milk may be convenient for other uses, it is not recommended for cheese making due to its negative effects on the cheese’s taste, texture, and quality.