United States raw milk debate temperatures may be used by different processors, pasteurization is most commonly achieved with heating to 161 degrees Fahrenheit (71.7 degrees Celsius) for 15 seconds. Milk is tested following pasteurization to confirm that bacteria have been killed to an acceptable level. Pasteurization kills pathogenic bacteria which occasionally may be present in milk, including those causing tuberculosis ("Mycobacterium bovis"), listeriosis ("Listeria monocytogenes"), Q fever ("Coxiella burnetii"), brucellosis ("Brucella"), campylobacteriosis ("Campylobacter"), salmonellosis ("Salmonella"), and several other foodborne illnesses (e.g., ). Pasteurization may not kill some resistant bacteria, which can eventually cause souring and spoilage of fresh milk. UHT pasteurization (Ultra High Temperature) is
Bleu des Causses Over the centuries, some rockslides have created caves ventilated by fleurines, cracks in the rock allowing the circulation of air. It is the biggest of these caves that ripening cellars were built. They have a very stable humidity and temperature, favorable to the development of blue mold. It is not specified what kind of milk is needed or the feeding conditions of the animal. As long as the animal is free of brucellosis and tuberculosis. Cheese making can be done in all of the defined area. Cow's milk, specifically, is whole and full of rennet. The operation takes place with