So I'm new to cheese making and had a question about pasteurizing. I'm making a mozzarella from raw goat milk for a pregnant friend who has been told to not have raw milks from her mid wife. Since cheese always tastes better from raw milk is it possible to pasteurize at 175 for 40 seconds after the cheese has been formed before stretching or does it have to be done while still in milk form.
I'm going to guess it has to be done at the milk stage... As the thermal temperature does not traverse as fast to the the core of your cheese and will not reach temperature in 40 seconds...
It really has to be done before the cheese is made. Unless you are absolutely sure of your temperatures and pasteurization methods, I would probably wait until your friend is no longer pregnant before giving her the cheese.
Susan