My understanding is that the difference between pasteurized milk and ultra-pasteurized milk is the temperature the milk was raised to and the length of time that it was kept there (with ultra-pasteurization being higher for both). And my understanding is that pasteurized milk is okay to use (though it won't give you results as good as raw milk), but that you can't make cheese with ultra-pasteurized milk.
I have two questions. First, is my understanding of milk correct? And evenifit is correct, is there anything that's vitally important that's missing?
My second question is about labeling. If something is labelled pasteurized, can you be sure that it is simply pasteurized, or might it be ultra-pasteurized? (If any pasteurized milk is contraindicated for cheesemaking, I suppose this question is irrelevant.)
I'm looking to make my first batch of lemon cheese today (starting with something easy), and I'm just trying to figure out if the milk I picked up for it is even going to work.