Boy! Gettin' beat up on the milk topic, eh? I think it's because so many are so disappointed with the milk industry nowadays and how they are destroying our 'food'. I would say that if your milk formed a proper curd, that THAT is the best evidence that it was not heat treated above 170-ish (F), which means it is not ultra-pasteurized (marked ultra-pasteurized or UHT) or high-temperature-short-time pasteurized (marked 'pasteurized' or HTST). I've heard rumor that manufactures don't have to say anything but 'pasteurized' on milk, regardless of which method and at what temperature and I suspect that is true as well ...some of the Organic Valley milks only say 'pasteurized' but their rep on the phone told me that ALL of their milk is ultra-pasteurized except for their "pasteurized-only cream on top whole milk" product. Some dairies (most?) aren't exactly forthcoming about their processes either, like the Matanuska Creamery here in Alaska ...on my first phone call, they told me that their milk was pasteurized at 170 F and that they use the exact same milk that they sell for making their own selection of cheeses. 3 tries in a row later, all different production dates, all the milk that I tested only created UP/UHT type mush for curds ...useless. Upon calling them again, they said that their pasteurization temperature can vary from "165 F to well over 180 F". The truth comes out! Well, part of it anyway. They never would give me a maximum temperature ...and I know darn well that when they make their own cheese, that they use milk pasteurized at the bottom end of this range, so yes, technically it is the same milk as what they sell ...part of it anyway.
Now that I've mentioned the milk bandits, I may as well mention the GOOD milks here in Alaska: Lucerne brand at Carrs/Safeway appears to curd consistently and properly so its pasteurization temperature must be at the lower end, and Northern Lights Dairy in Delta Junction makes an excellent 145 F vat-pasteurized product. Local cow shares are a good deal too at $4/gal for raw milk, or $5/gal delivered. Now that the local stores are one by one raising the cost of a gallon of milk to nearly $4/gallon, those cow shares are looking better and better ...most of those cows live on locally grown feeds and are less subject to the food-price issues that are occurring everywhere else right now (wheat up 80% during 2010, food average up over 30% from beginning of 2010 until now and expected to be up by 54% by the end of 2011, etc ...it's OK ...Bernanke said the CPI is at 0% to 1% depending on which quarter you look at ...rising prices are figments of our imagination).
Regardless, the results speak for themselves and your tomme looks great ...your milk was FINE.
Brian