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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Making Cheese, Everything Except Coagulation => Topic started by: Webmaster on September 08, 2010, 02:52:51 AM

Title: Goat Milk - Pasteurization Temperature & Time Recommendations
Post by: Webmaster on September 08, 2010, 02:52:51 AM
Posted on behalf of member Asehraou as short term IT problems:

For our ~100 goat cooperative I am helping with, we have just installed a continuous pasteurisator.

Does anyone have recommendation for the parameters (T°C/time) of heating and cooling milk?

Thank you.
Title: Re: Goat Milk - Pasteurization Temperature & Time Recommendations
Post by: Cheese Head on September 08, 2010, 03:04:12 AM
Asehraou

There is a small amount of info here but that may be for cow's milk, I don't know if different for goat's milk. Hoping some of our more experienced members can advise.
Title: Re: Goat Milk - Pasteurization Temperature & Time Recommendations
Post by: Cheese Head on September 08, 2010, 03:14:02 AM
Also, I just found this article on pasteurization here (https://cheeseforum.org/forum/index.php/topic,3803.msg29399.html#msg29399).
Title: Re: Goat Milk - Pasteurization Temperature & Time Recommendations
Post by: Alex on September 08, 2010, 04:38:26 AM
Pasteurization process of goats milk is the same as cows milk. In a continuous pasteurizer, the milk should be heated to 72-74 deg C for 15 sec, and chilled to the desired temp for the specific type of cheese made.
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