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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.