Raw milk standards for cheese making

Can someone please point me in the right direction for raw milk temperature for making cheese. I look at he PMO and nothing is stated for cheese make, the only thing I see is cottage cheese. I looked at the USDA website and no milk temps are listed. In the past I was told the limit is 50 degrees for raw milk to make cheese (yes it is pasteurize) , but I just want to see that in writing.

Thanks again for your help :)

So you are asking about pasteurization temperature for cheese making? Correct? 

I found this, go through the sections, they mention the low temperature pasteurization and when you could sell raw milk cheese, keep scrolling through the sections on this page. I hope it answers your questions. 

https://cheesemaking...-milk-and-cream

So you are asking about pasteurization temperature for cheese making? Correct? 

 

I found this, go through the sections, they mention the low temperature pasteurization and when you could sell raw milk cheese, keep scrolling through the sections on this page. I hope it answers your questions. 

 

https://cheesemaking...-milk-and-cream

That's a great site. I just saved a bunch of cheese recipes and how to choose milk best for cheese making and butter. 

Completely unrelated to the request above though. 

I guess I wasn't too clear in my wording. We currently pasteurized our milk to make cheese. But since cheese we are not a grade A product we don't falling into the PMO regulation. We do try to maintain a raw milk silo at a <45 degrees, but I was wondering if there was anything in writing stating that raw milk temp can be <50 degrees for cheese making?

Let me know if that makes any sense.

Pasteurized milk is heated to a specified temperature and then cooling rapidly. We recommend heating to 145F and holding for 30 minutes. If making cheese right away, cool milk as quickly as possible to your cheese making temperature, then begin. If not using right away, cool milk as quickly as possible to 40F then refrigerate. S

So your <50F is correct. But is also depends on the type of cheese you want to make.

Does this answer it? 

Even though you are not Grade A.  There are scenarios to where it is good to comply with PMO.  It's easy to explain your reasoning for a food safety measure to a third party or regulatory audit when your backing is the PMO.  

But in the PMO you should be be holding raw milk for pasteurization at 50F within 4 hours of the milking.  45F within two hours completion of milking.  So if you look through the PMO you'll find many references to storage temperatures of 45F.  

But 50 may be acceptable as well.  But you would need documentation or proof that 50F for a certain time period is safe.  

Can someone please point me in the right direction for raw milk temperature for making cheese. I look at he PMO and nothing is stated for cheese make, the only thing I see is cottage cheese. I looked at the USDA website and no milk temps are listed. In the past I was told the limit is 50 degrees for raw milk to make cheese (yes it is pasteurize) , but I just want to see that in writing.

Thanks again for your help :)

Not my area but the absence of a specific quote/reference relevant to yr own process seems to indicate that an (official) answer (so far) is not "available"..

It may also depend upon your state.  In Wisconsin, Grade B milk is held <45 degrees (unless within 2 hours of milking can be <50).  However, the inspectors are instructed to debit any temperature above 45 so you are best to ensure it is below 45.