In recent years it became obvious that it was easier to research a topic via our own extensive collection of books, the public library and the Internet. The filing cabinet of documents becoming largely redundant. Gradually a review of this collection of suspension folders has been occurring and much material is finding its way into either compost, recycling or reused as note paper before joining the previous two homes.
Anything that is extremely rare and worth keeping which isn't much joins a binder and is held in place with a plastic pocket.
One such binder is on cheese making. It contains many recipes for making cheeses and technical articles on the process.
This morning by chance over Green Tea (being a fast day that is all we get) I reviewed an article from the filing cabinet before deciding its fate.
These are extracts. I'd love to give attribution but there is no indication of source on the photocopy to help.
“Rennet works best when milk is warm and contains soluble calcium. Milk naturally contains calcium in a soluble form, but if it is boiled or heated to a high temperature this calcium becomes insoluble, and rennet will not work. “
“Pasteurisation also kills most of the lactic acid-producing bacteria in milk”
“In the past acid-curd cheese was traditionally made from milk which had gone sour. However, this was raw milk which soured 'normally'. It is not advisable to use pasteurised milk which has soured or gone off for cheese making or in cooking. Pasteurized milk keeps for longer because nearly all the lactic acid bacteria are destroyed by the heat treatment. If it does go 'off' this may be caused by the growth of other bacteria which could be harmful. It is wiser to throw such milk away.”
I'd have to dispute the claim that pasteurised milk keeps longer with the exception of UHT milk. Our raw milk keeps well for 10 days. And why would you put UHT milk into your body?
So what was the point in introducing pasteurisation to milk? A conscious effort to increase Osteoporosis or provide a medium for dangerous bacteria?