Is milk treated before being made into cheese?

Yes, milk is treated before being made into cheese. Here's why and how:

Reasons for Treating Milk:

* Safety: Raw milk can contain harmful bacteria that can cause illness. Pasteurization is a critical step to kill these bacteria and make the cheese safe to eat.

* Quality: Treatment helps to extend the shelf life of the milk and ensures the cheese has a consistent texture and flavor.

* Flavor: Some treatments, like homogenization, can affect the flavor profile of the cheese.

Common Treatments:

* Pasteurization: The most common treatment involves heating the milk to a specific temperature for a set time to kill harmful bacteria. This process is crucial for safety.

* Homogenization: This process forces the milk through a fine mesh to break down fat globules, preventing them from separating and creating a cream layer. This helps with texture and consistency.

* Standardization: This involves adjusting the fat content of the milk to meet specific requirements for different types of cheese.

* Culturing: Adding specific bacteria cultures to the milk is a key step in cheesemaking. These bacteria ferment the lactose in the milk, creating the unique flavors and textures of various cheeses.

Important Note: While pasteurization is standard practice for most commercially produced cheese, some specialty cheeses are made with raw milk. These cheeses carry a higher risk of foodborne illness but are prized for their unique flavors and textures.