Why is pasteurization critical during cheese production?

Pasteurization is essential during cheese production primarily because it kills harmful pathogens present in raw milk before fermentation. This process involves heating the milk to a specific temperature for a set period, which effectively eliminates a wide range of microorganisms, including bacteria that can cause foodborne illnesses. By ensuring that the milk is safe, pasteurization protects both consumers and producers from potential health risks associated with raw milk.

While enhancing flavor development, adding specific nutrients, and increasing shelf life are beneficial aspects of milk processing, they are not the primary reasons for pasteurization. The main aim is to ensure safety first and foremost, which is critical in the production of cheese and other dairy products. This safety step enables a more controlled fermentation process, ultimately contributing to the overall quality and safety of the finished cheese product.