It is not always practicable to pasteurize the milk to make cheese for
home use, but if the cheese is to be marketed it is very desirable
to do so. When milk is pasteurized for cheesemaking it becomes
absolutely essential to use a “starter” to obtain uniform results.
It is advisable, also, to use the milk as soon as possible after
pasteurization. Ordinarily, pasteurization is accomplished by heating
the milk in a pail, can, or vat to a temperature of 145° F., and
holding at that temperature for 30 minutes, after which it should be
quickly cooled to 80° F. before adding the starter for ripening. The
advantages of pasteurization are as follows: