Why we pasteurize our milk

From the Cheese Maker & Laboratory Director of PT. Pasti Enak
I understand that there are flavour components and flavour precursors in milk that are damaged or lost when milk is pasteurised. Furthermore, I do believe that you get different flavours from cheeses that are made from raw milk.

My issue with non-pasteurized milk is that dairy products are susceptible to the growth of bacteria that can make people sick and can even be fatal. My job is to make high quality, gourmet artisan cheese that are safe for our customers. Although I attempt to follow traditional recipes, I deviate in that all our milk is pasteurised. Some may be offended by this; I feel better knowing that I am doing everything I can to keep my customers healthy. Does this mean that I am compromising on the final taste? It likely does. But it also means that all of us here at PT. Pasti Enak are following our facility slogan of Bersih (Clean), Sehat (Healthy), Hepi (Happy).  It works for us our scientific approach to cleanliness, production and traceability allows us to produce very pure gourmet products that make us and our customers happy.

My breakdown of the subject:
Milk is a nutrient rich material that is an ideal substrate for  growing bacteria.
Milk can easily be contaminated with harmful bacteria when milking takes place.
There are issues with the current Raw Milk 60 day rule
Consuming improperly produced dairy products can be fatal.
We feel that the health of our customers must take priority.

These are our opinions that we base on scientific research carried out by scientist who specialise in their given fields. Listed below are just a few of the countless scientific papers that backup the statements made above. We ask that you please direct any disagreement that you may have to scientist specializing in Bacteriology and Food Born Illness as we specialize in Dairy Sciences.

Milk is a nutrient rich material that is an ideal substrate to grow bacteria
Survival and Growth of Escherichia coli 0157:H7 in Unpasteurized and Pasteurized Milk
GUODONG WANG, TONG ZHAO, and MICHAEL P. DOYLE*
Journal of Food Protection, Vol. 60, No.6, 1997,

Milk can easily be contaminated when milking takes place.
Biofilm in milking equipment on a dairy farm as a potential source of bulk tank milk contamination with Listeria monocytogenes
A.Latorre*J.S.Van Kessel†J.S.Karns† M.J.Zurakowsk i*A.K.Pradhan *K.J.Boor‡B.M.Jayarao §B.A.Houser §C.S.Daugherty#Y.H.Schukken

Lactococcus spp., yeasts and Pseudomonas spp. on teats and udders of milking cows as potential sources of milk contamination
N.DesmasuresW.OpportuneM.Guéguen

The effect of udder preparation before milking and contamination from the milking plant on bacterial numbers in bulk milk of eight dairy herds
Charles H. McKinnon (a1), G. John Rowlands (a1) and A. John Bramley (a1)

Issues with the current Raw Milk 60 Day Rule

Microbiological Risk Assessment of Raw Milk Cheese
Food Standards Australia New Zealand  2009

Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogens
Author links open overlay panelJ.C.BrooksaB.MartinezaJ.StrattonabA.BianchiniabR.KrokstrombR.Hutkins

Consuming improperly produced dairy products can be fatal
Attribution of Foodborne Illnesses, Hospitalizations, and Deaths to Food Commodities by using Outbreak Data, United States, 1998–2008