A Comparison of Three Methods of Pasteurizing Milk for Cheddar Cheese-Making

Pasteurization of milk for use in the manufacture of cheese has been shown to be practicable and beneficial by Various methods of pasteurizing were used by these workers. Since it is conceivable that different heat treatments of milk may affect the quality, yield and composition of the cheese produced, it is the purpose of this investigation to determine the effect on the cheese-making processes of three methods of pas~urization. These methods represent in a general way the type of heat treatments available for use in the manufacture of pasteurized milk cheese under commercial conditions.