Items Tagged with 'cheese formulation'

Historically, raw milk was used for cheesemaking. Apart from the increased risk of foodborne illness, there also was more variation in cheese quality. Today, most milk for cheesemaking is pasteurized at a minimum of 161 degrees Fahrenheit for 15 seconds to kill all pathogens.

Cheese is a very interesting food from a nutritional perspective. It typically is low in carbohydrates (or has none), is high in protein and is rich in key vitamins and minerals such as calcium and phosphorous.