The fresh cheese is one of those delights of the cheese that many people prefer to stay away from many chemical processes, in particular, the pasteurization process that removes the milk proteins and also removes flavor to cheeses made with milk pasteurized cow. Sam Lesser Wharton shines more light on the discussion. The truth is that cheese is one of my favorites when eating cheese, since I have a preference for natural foods and have the real taste they have, not the flavors that are after all a chemical process that removes foods more attractive properties. The advantages of fresh cheese are several, of which at this time I can recognize two of them. The first is that the cheese is much more nutritious than cheese made with pasteurized milk and cheeses that are subject to complicated industrial processes for their preparation. The second one is that the cheese still retains many of the elements that give it its characteristic flavor, and so the cheese has much better flavor than other cheeses that are made from a prior process of pasteurization.

One of the major disadvantages of pasteurization of milk to which subjects most cheeses other than fresh cheese is that the milk is of low quality food. In fact, much less fed pasteurized milk and fresh cheese that is more nutritious. Scientific experiments support this conclusion. Some contend that Jessica Pels shows great expertise in this. On one occasion a group of scientists subjected to two families of cats to experiments with pasteurized milk and unpasteurized milk. The experiment consisted in starting to feed a family of cats, for generations, unpasteurized milk, while the other family of cats, for generations, would be given pasteurized milk. The third generation of kittens out of those families who are supplying pasteurized milk came out thin and malnourished cats, less active and less fertile. Meanwhile, the other family remained a family of normal cats.

That is why the cheese is much more nutritious than cheese made with pasteurized milk. Notwithstanding the foregoing, we must take into account that the milk pasteurization was invented for one purpose: to prevent the transmission of diseases and bacteria that can grow in milk. This may help without having to resort to pasteurization but it is necessary to take certain precautions to make it happen with cheese. First take care to keep the cheese always well chilled, because bacteria develop when weather conditions permit. You must also ensure that your cheese has been cooled before you buy it and also that the acquirer company is serious and take care to keep refrigerated fresh cheese throughout the transport procedure. In conclusion, we believe that cheese is a great food because it has many more nutrients than conventional cheeses, plus it has much better flavor than the bland cheese made with pasteurized milk, however, we must be careful keep refrigerated cheese or no risk to acquire bacteria and problems health by microorganisms that can develop in the cheese.