the issue here, is that white mold raises the pH to very high level, and this could allow bacteria to reproduced

If that is the case, then the increased Ph will have more of an effect in suppressing the generation of more pathogens, not less.
I believe this paranoia regarding pasturization to be over blown.

Eating diary products made from unpasteurized milk and aged less then 60 days is hazardous and may be harmful to especially pregnant women and people with chronicle diseases, as well as for ordinary people. Except E.coli, there is risk of presence of Salmonella, Staphylococcus aureus and Listeria. You may act as you understand and of course on your own risk, just let me tell you that acting opposite to the rules of the Ministry of Health/Agriculture in the most emancipated countries in the world, wouldn’t be smart. Please don’t be ignorant.

The above links are examples, the web is full with additional information.

The bacteria issue is nothing to sneeze at, depending were u live, the milk may not be looked after that well just to save a few pennies.
This is what took me so long to get into cheese making and so i finally decided on the bloomed cheeses because of the anti bacterial properties it has and being totally free of any nasties in 90 days. yes lots of sites say 60 days but I prefer to be safer and it adds to the taste.
My personal choice.

Alex - 17 June 2009 02:17 PM

You may act as you understand and of course on your own risk, just let me tell you that acting opposite to the rules of the Ministry of Health/Agriculture in the most emancipated countries in the world, wouldn’t be smart. Please don’t be ignorant.

Having a different viewpoint does not make one ‘IGNORANT’ and if you want folks to participate in this formum I would politely suggest you keep the insults to yourself.

newbie - 17 June 2009 05:16 PM

Alex - 17 June 2009 02:17 PM

You may act as you understand and of course on your own risk, just let me tell you that acting opposite to the rules of the Ministry of Health/Agriculture in the most emancipated countries in the world, wouldn’t be smart. Please don’t be ignorant.

Having a different viewpoint does not make one ‘IGNORANT’ and if you want folks to participate in this formum I would politely suggest you keep the insults to yourself.

I didn’t mean to insult you. As English is not my mother tongue, it looks that I tried to emphasize the hazards of non-pasteurized milk using a word that I didn’t mean. I meant to draw your attention and NOT TO IGNORE the…..(all that I wrote).

I am really sorry, I apologise and hope you forgive me.

Alex - 18 June 2009 01:27 AM

I didn’t mean to insult you. As English is not my mother tongue, it looks that I tried to emphasize the hazards of non-pasteurized milk using a word that I didn’t mean. I meant to draw your attention and NOT TO IGNORE the…..(all that I wrote).

I am really sorry, I apologise and hope you forgive me.

On this same thread you should take a look at this Raw Milk
You’ll note the reference to ‘brain washing’ of the general public perpetuated by the big dairy business.

tomorrow i am planning to make Camembert per Alex instructions and pasteurize the milk

the problem is that i do not have CaCl

Nabil - 18 June 2009 05:13 AM

the problem is that i do not have CaCl

Are you able to get CaCl?
If not:
Because there is a loss of it due to pasteurization, you may “suffer” a slower ripening, so add a little more Rennet. You also will get less curds (I’d suggest to use 3.5-4 liters of milk instead of the 3 liters mentioned). CaCl causes a better texture of the coagulum and making of a firmer cheese. The milky look whey during drainage, is a sign of lack of CaCl.

all what i know, and read , is that CaCl is used for Homo milk

All the info I have, I gathered from my books.
You may also have more info here.
I know that “Leeners” for example, say what you mentioned. This is only a very little of the truth.
As far as I know, to compensate the “damage” of homogenized milk, it is possible to add cream, because the fat globules were distroyed. The lack of Calcium is due to pasteurization.