What are the requirements for milk used in the production of cottage cheese?

The requirement for milk used in the production of cottage cheese is that it must be pasteurized market milk or skim milk. This is essential because pasteurization is a process that eliminates harmful bacteria and pathogens that could be present in raw milk, ensuring safety for consumers. This regulation is in place to protect public health and to meet hygiene standards in the dairy industry. Pasteurizing the milk also helps in controlling the fermentation process, yielding a consistent texture and flavor in the final cottage cheese product.

Using certified raw milk is not permissible since it poses a risk of contamination that pasteurization effectively mitigates. While unpasteurized milk may be technically usable in some contexts, regulations typically emphasize the use of pasteurized products to guarantee safety. Thus, the emphasis on pasteurized market milk as the standard option aligns with food safety guidelines and quality control measures necessary for dairy production.