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 :)