Cheese

Milk Treatment

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Pasteurized: Milk has been pasteurized by being held at a temperature of not less than 61.6°C for a period of not less than 30 minutes, or for a time and a temperature that is equivalent thereto in phosphatase destruction, as determined by official methods MFO-3, Determination of Phosphatase Activity in Dairy Products, November 30, 1981 (i.e. 72°C for 15 seconds).

Raw milk: Milk that has not been pasteurized or milk has not undergone a thermalized treatment above 40°C. Cheeses made from this kind of milk are held for 60 days before being released to the public.

Thermalized: Milk has undergone a short and advanced thermal treatment at a temperature of 59°C to 65°C for a period of 15 to 20 seconds. This procedure eliminates, in part, certain bacteria susceptible to causing an infection and impoverishing the lactic flora. Cheeses made from this kind of milk are held for 60 days before being released to the public.

Source:

1. The Canadian Dairy Information Centre (CDIC)


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