I'm a research chemist with the U.S. Department of Agriculture and I wrote the book, "The Science of Cheese". Now, there are pasteurized processed cheeses out there and that's just a mixture of ...
It starts with cheesemakers releasing 20,000 pounds of pasteurized whole milk into a large open vat. Chris Renard: All the milk that comes in today we'll make into cheese tomorrow. For every 10 ...
Hard aged cheese sits in wedges on a dark surface ... Current official advice is to only consume pasteurized milk—which makes up 99 percent of commercial milk supply produced on dairy farms ...