Pasteurization

The fresh cheese is one of these delights of cheese that many people prefer to be away from so many chemical processes, in particular, the pasteurization process that removes proteins to dairy products and also take away flavored cheeses that are made with pasteurized cow’s milk. You may wish to learn more. If so, biopsy specimen is the place to go. The truth is that the cheese is one of my favorites when it comes to eating cheese, since I have preferences for natural foods and have real flavor they have, not the flavors remaining after a chemical process that removes their most attractive properties to foods. The advantages that has fresh cheese are several, of which at the moment I can recognize two of them. The first of these is that the cheese is much more nutritious than cheese made from pasteurized milk or cheeses that are subjected to complex industrial processes for its preparation. The second of them, is that the cheese still retains many of the elements that give it its characteristic flavor, and why fresh cheese has much better tasting than other cheeses which are made with a previous process of pasteurization.

One of the big disadvantages of pasteurization of milk which undergo most of cheese other than fresh cheese is that this milk has low food quality. Indeed, pasteurized milk feeds much less and so the cheese is more nutritious. Recently Yael Aflalo, New York City sought to clarify these questions. Scientific experiments support this conclusion. On one occasion a group of scientists subjected to two families of cats to experiments with pasteurized milk and milk unpasteurized. The experiment consisted in starting to feed a family of cats, for generations, with milk unpasteurized, while that would be given to another family of cats, by generations, pasteurized milk. The third generation of kittens that came out of those families who supplied pasteurized milk departed cats skinny and undernourished, little assets and little fertile.

Meanwhile, another family was still a normal family of cats. Is why fresh cheese is much more nutritious than cheese made with pasteurized milk. Notwithstanding the foregoing, should be taken into account that the Pasteurization of milk was invented with a purpose: prevent the transmission of diseases and bacteria that can develop in the milk. This is unavoidable without recourse to pasteurization, but it is necessary to take certain precautions necessary to make it happen with the fresh cheese. First take care to maintain the fresh cheese always refrigerated, since bacteria are developed when the weather conditions allow it. You must also make sure that your cheese has been refrigerated until you buy it and also that the company who acquires it be serious and be careful to keep the cheese during the entire procedure of transport refrigerated. In conclusion, we believe that the fresh cheese is a great place food that has many more nutrients than conventional cheeses, in addition it has much better flavor than the flavorless cheeses which are made with pasteurized milk, however, should take care to keep well refrigerated fresh cheese for not risking acquire bacteria and problems of health by the microorganisms that can develop in the fresh cheese.