The normal body temperature of dairy animals is usually between 37-38 C and can fluctuate according to the weather. That is usually also in the temperature range that the milk would flow through the udder getting to the baby. Humans have a similar temperature range. If you have a temperature higher than around 38, it´s would be considered fever that, according to the general knowledge, kills viruses and bacteria as a consequence. It would make sense to say that raw milk heated above 38 is overheated and the enzymes start to degrade, because nature never meant to give us milk higher than that range.
According to Dr. Edward Howells book "Enzyme Nutrition: The Food Enzyme Concept", all enzymes are considered dead above 117 F (48.22 C.) So any cheese that is heated above 38 C, will degrade in enzymes, to the point where it´s a dead product. I used to eat raw cheeses thinking they were raw, especially when the package said made from raw milk. The problem is that many producers start with raw milk, then heat it up to create their cheese. So the end product cannot be called raw cheese anymore. I have noticed that many so called raw cheese producers have no clue about the true term of raw, but still use that term. The only way to find out if it´s truly raw is to contact them, ideally via email, since many sellers first need to contact the ppl in charge of the production process, and ask until what degree their product is heated to. Don´t waste your time asking if their cheese is raw. As far as I know any cheese in the US can be called raw if its below pasteurization temperature. No comment. And it´s true that almost all store bought cheeses are made with salt, sometimes even table salt. Making your own is easy, cheaper and often healthier.
