Let me ask a silly question, why use a pasteurizer when we normally heat up the milk when adding starter ? We make raw milk cheeses and age them for 30-60-90days or longer for more flavor, no one sick so far . just wondering what the restrictions are in Mexico. We really are excited for you and your Family on your Cheese Biz, Wishing you Success in all ,when i read your post it gives us motivation to take more chances and make new flavors in our small kitchen. Next will add some Anaheim Chili powder that we got from a New Mexico farmer . People are starting to line up for our regular Cheeses, can't wait to see what happens when we try some other Flavors.