Agriculture Reference
In-Depth Information
such as cows and goats. Not only that, trying to milk a tiger or
a bear is probably more dangerous than warranted.
Likewise, the components of the milk will vary between
different breeds of dairy cattle. Even the milk of a particular
cow will vary with season and diet. Probably the most
striking example of this was in the cream cheese my
grandmother would make from cows that had been eating
wild onions. The smell and taste of the wild onions was
transferred to the milk and hence to the cheese. In the case of
cream cheese, the results were delicious!
Most organic milk is ultra-pasteurized, making it unsuitable
for cheese.
It is important to know that though pasteurized milk is fine
for making cheese, the ultra-pasteurized milk that you find in
the store is unsuitable. This is unfortunate, because it is the
organic brands that tend to be ultra-pasteurized.
Ultra-pasteurization is used to extend the shelf-life of
expensive milk that doesn't sell very quickly. Unfortunately,
that process damages the protein in milk so extensively that it
is unsuitable for making cheese.
