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Rights: University of Waikato
Published 8 May 2012
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Miel Meyer – Meyer Gouda Cheese

Pasteurisation is the process of heating up milk and cooling it back down in an effort to minimise the bacterial risk of that product.

The key to pasteurisation is to heat the milk to 72 degrees for no less than 15 seconds. Once you’ve done that, then your legal framework’s done and you can carry on making cheese.

Harvesting milk from cows can be quite a dirty process. Cows in the yard are pooing and weeing all over the place. All over their environment are nasty bacteria – E. coli, Salmonella, Listeria. The pasteurisation process gets rid of and minimises the risk.