REVIEW: INFLUENCE OF HEAT-TREATMENT OF MILK USED FOR CHEESEMAKING

Abstract

Milk for cheese manufacture is generally heat-treated. The pasteurization of milk for cheesemaking is not as widely accepted as the pasteurization of drinking milk. Some countries recommend pasteurization of all milk intended for cheesemaking. Different kinds of heat treatment of milk, technological factors affecting cheesemaking, legal regulations and examples of traditional cheeses made from raw and pasteurized milk are reviewed.