Popular cheeses such as Parmesan, Emmenthal and old cheddar are often made from unpasteurized milk, but they don’t present the same health risks that fresh raw milk does, an expert at University of Guelph says.
Fully pasteurized milk is subjected to a temperature of 72 C for 16 seconds, which kills most of the harmful organisms in milk so that it’s safe to drink.
But there’s another process used for milk, called “heat-treating,” in which the milk is held at a lower temperature: 55 to 65 C for 16 seconds. This doesn’t pasteurize the milk; it kills dangerous bacteria but leaves a wider range of bacteria alive, says food sciences professor Art Hill.
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