Cheese Vocabulary, undefined

Pasteurization

Milk is pasteurized, meaning sterilized through a type of specific heat treatment, in order to remove potentially harmful bacteria or microorganisms. Only milk that has been heated up to 161 degrees Fahrenheit for 15 seconds or 145 degrees for 30 minutes can be considered pasteurized. Pasteurized cheeses are equally as delicious as their raw milk counterparts.
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