Re: "I do not know how they make cheese from pasteurized milk, someone who knows more will have to check this out and comment."

In very simple terms enzymes are added back to the milk. When cheese makers began adopting that process I don't yet know. I prefer to avoid cheese made from pasteurized milk.

Here's an interesting mix with introductory information on cheese making plus GE propaganda on the use of the genetically engineered enzyme: "The newest biotechnology of cheese deals with the enzyme, chymosin, previously found only in the protein of rennet. Scientists found that rennet contained chymosin, and that this made it possible to separate milk in the manufacture of cheese. Rennet was previously obtained only from young calves, but through biotechnology, it can now be manufactured in a laboratory."


http://www.childrensmuseum.org/themuseum/biotech/cheese.htm


God save the children!

Chef Jem
Executive Producer:
"The Raw Milk Controversy: Fact & Fiction"
Two 5' video clips at:
http://video.msn.com/video.aspx?mkt=en-us

(When you get there enter "raw milk" in their search window and find parts 1 & 2.)