If a raw milk is contaminated and you turn it into cheese, can the starter culture eliminate all the undesirable micro organisms? Do you need to reach a certain PH so that the undesirable micro organisms die? I have a suspicion that the raw milk i buy is contaminated because every cheese i made from it taste disgusting. If i eat it fresh, it taste good but when i age it, it always taste and smell disgusting. The raw milk i buy usually has insects in it and other stuff that i cant recognize. The milk is from a commercial dairy farm which is embarrassing. Fyi i always sanitize my equipment and pot. The starter culture works because it can curdle a pasteruised milk in half a day.
Thanks in advance.
I wouldn't dare to eat cheese made from this raw milk. I really think that you need to pasturize it before making cheese. Better yet, try to find a cleaner source.
I wouldn't touch that milk. Find another source.
"can the starter culture eliminate all the undesirable micro organisms?"
Ilness causing spoilage organisms like lysteria e colli will out compete any Lactic acid bateria.
The idea in cheese making is to establise a safe zone before they set in,
The moment their in their already established.
Even if you boil the contaminated milk the cheese may still taste\smell faul because of protein degredation=rot.
Milk is food. It is not wise to use any contaminated food.