Bushra Griffith
The use of raw milk in cheese production is a topic of debate among cheese enthusiasts and producers. Raw milk, or unpasteurized milk, has been traditionally used to make cheese throughout history, and it is known for producing cheese with a more intense flavor and unique qualities. However, the safety of consuming raw-milk cheese has been questioned due to the risk of bacterial contamination, including harmful microbes such as Salmonella, Listeria, and E. coli. While pasteurization can reduce the risk of foodborne illnesses, it also alters the flavor and nutritional profile of the cheese by destroying beneficial bacteria and enzymes. The choice between using raw or pasteurized milk in cheese production involves a trade-off between flavor, nutrition, and safety considerations.
Do cheeses have to be made from raw milk?
| Characteristics | Values |
|---|---|
| Taste | Raw milk cheese has a more intense flavor than cheese made from pasteurized milk. |
| Safety | Raw milk can be contaminated with harmful bacteria and is one of the riskiest foods to consume. Pasteurization kills harmful microbes such as Salmonella, Listeria, and E. coli. |
| Nutritional profile | Raw milk cheese is nutritionally superior to pasteurized cheese as it contains more protein and beneficial bacteria that aid digestion. |
| Lactose intolerance | Raw milk cheese is easier to digest for lactose-intolerant individuals due to the presence of lactase, an enzyme that helps digest lactose. |
| Color | Raw milk cheese has a natural yellow color, with the intensity of the color depending on the amount of grass consumed by the cow. |
| Texture | The texture of cheese is largely determined by the microbes present in the milk. Pasteurization eliminates these microbes, resulting in a different texture compared to raw milk cheese. |
| Production | Raw milk cheese production is more common in some European countries and a few American dairies. |
| Aging | Raw milk cheese must be aged for a minimum of 60 days to meet regulatory requirements in the U.S. |
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What You'll Learn
- Pasteurization kills good bacteria and microbes, affecting flavour and texture
- Raw milk cheeses may be unsafe for consumption due to harmful bacteria
- Raw milk cheeses can be consumed by some lactose-intolerant people
- Raw milk is not necessary to make all cheeses
- Raw milk cheeses have a more intense flavour than pasteurized milk cheeses
Pasteurization kills good bacteria and microbes, affecting flavour and texture
Pasteurization is the process of sterilizing milk by heating it to a high temperature for a set period. This process was developed by French chemist Louis Pasteur in 1862 (or 1864, according to some sources) to kill harmful organisms responsible for diseases such as listeriosis, typhoid fever, and tuberculosis.
While pasteurization has been critical in ensuring the safety of milk and cheese products, it has also faced criticism for its impact on flavor and texture. During pasteurization, most of the milk's natural bacteria, both "good" and "bad," are eliminated. This can affect the flavor and texture of the final product, as a cheese's characteristics are largely determined by the microbes living inside it.
The process of "ripening," or fermentation, which is critical to the development of a cheese's flavor and texture, relies on the natural bacteria and microorganisms present in raw milk. With pasteurization, cheesemakers found it more challenging to produce cheese with the same complex flavor and texture. This is because pasteurization destroys not only harmful bacteria but also beneficial bacteria and enzymes.
To compensate for the loss of beneficial bacteria, some cheesemakers have turned to alternative methods such as using starter cultures. Commercial starter cultures are carefully selected blends of bacteria and yeast added to milk before cheesemaking to initiate the fermentation process and produce cheeses with consistent flavors and textures. However, these cheeses may lack the unique flavors and textures that can only be achieved through raw-milk cheesemaking.
While raw-milk cheeses possess exceptional, complex flavor profiles, they also carry a higher risk of contamination with harmful bacteria such as Salmonella, Listeria, and E. coli. Recent bacterial outbreaks and the presence of viral particles in dairy cows have raised concerns about the safety of consuming raw-milk products. As a result, health organizations such as the FDA and the Centers for Disease Control and Prevention recommend avoiding the consumption of raw milk and its products.
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Raw milk cheeses may be unsafe for consumption due to harmful bacteria
Raw milk, or unpasteurized milk, is milk that has not been pasteurized, i.e., sterilized by heating it to a high temperature for a set period. Raw milk can be contaminated with harmful bacteria, including Salmonella, Listeria, and E. coli, which can cause serious illness and even death. These bacteria can survive the cheese production and aging process, making raw-milk cheeses a potential health risk.
The potential pathogens present in raw milk can be diverse, variable, and unpredictable, and it is impossible to test every batch of raw milk for all pathogens before human consumption. There are no visual or sensory indicators for the presence of pathogens, and typical milk quality indicators do not provide information on whether pathogens are present. The antimicrobial compounds naturally present in milk, such as lactoferrin, lactoperoxidase, lysozyme, and xanthine oxidase, are not present in high enough concentrations to kill pathogens and ensure raw milk safety.
The dangers of consuming raw milk and raw-milk cheeses are well-documented. The CDC and FDA recommend that people do not consume raw milk or raw-milk products due to the risk of bacterial infections. Recent bacterial outbreaks from consuming cheese made from unpasteurized milk have raised further questions about the safety of these products. While most healthy people will recover from illnesses caused by harmful germs in raw milk or raw-milk foods, some can develop chronic, severe, or even life-threatening symptoms.
Pregnant women are especially vulnerable to the germ Listeria, which is often found in raw milk and can cause miscarriage, illness, or the death of a newborn baby. Children, adults over 65, pregnant people, and immunocompromised individuals may have difficulty fending off pathogens from cheese and should opt for pasteurized products. However, it is important to note that no food is perfectly safe, and pasteurized milk is also implicated in foodborne illnesses and outbreaks each year.
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Raw milk cheeses can be consumed by some lactose-intolerant people
Raw milk is milk that has not been pasteurized, i.e., sterilized by heating it to a high temperature for a set period. Without pasteurization, milk can become contaminated with harmful microbes such as Salmonella, Listeria, and E. coli. However, pasteurization also kills off some good microbes in milk that are beneficial for the human gut.
Cheese can be made from raw milk or pasteurized milk. Hard cheeses such as cheddar, colby, Swiss, mozzarella, and Monterey Jack are virtually lactose-free. Soft, fresh, and processed cheeses like cottage cheese, ricotta, and burrata contain significantly more lactose than hard cheeses.
Lactose intolerance is a condition in which the body cannot digest lactose, a sugar found in dairy products. It can cause gastrointestinal distress, including gas, bloating, and diarrhea. However, it is not an allergy, and many people with lactose intolerance can handle some dairy, especially dairy products that are low in lactose.
Some people with lactose intolerance have reported improvements in their symptoms after consuming raw milk or raw milk products. Raw milk facilitates the production of the lactase enzyme in the intestinal tract, which helps break down lactose. However, consuming raw milk also comes with the risk of consuming harmful bacteria, and the U.S. Food and Drug Administration (FDA) recommends that people avoid drinking raw milk.
So, while some people with lactose intolerance may be able to consume raw milk cheeses without experiencing digestive problems, it is important to approach raw milk products with caution due to the potential health risks associated with them.
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Raw milk is not necessary to make all cheeses
The use of raw milk in cheesemaking has a long history. Before the advent of refrigeration and food handling safety standards, cheesemakers used raw milk, and it is said to bring out a full array of well-defined flavors and aromatics. Raw milk also has a more intense flavor than pasteurized milk, as it better retains seasonality and a sense of place, with flavors reflecting what animals have been grazing on. Additionally, raw milk cheeses are said to be incredibly good for health, as they are full of beneficial bacteria and enzymes, which can aid digestion and make them suitable for lactose-intolerant individuals.
However, there are safety concerns associated with the consumption of raw milk and cheeses made from it. Raw milk can be contaminated with harmful bacteria, and it is considered one of the riskiest foods to consume. Without pasteurization, milk can become contaminated with microbes such as Salmonella, Listeria, and E. coli, which can survive the cheese production and aging process. Recent bacterial outbreaks from consuming raw-milk cheese have raised questions about its safety. The FDA and CDC currently recommend that people refrain from consuming raw milk or raw-milk products.
While the raw milk cheese-making process has its traditionalists, it is not necessary for all cheeses. The decision to use raw milk or pasteurized milk depends on various factors, including taste preferences, health considerations, and the type of cheese being made.
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Raw milk cheeses have a more intense flavour than pasteurized milk cheeses
Raw milk cheeses are considered to have a more intense flavour profile than their pasteurized counterparts. This is due to the presence of good bacteria in raw milk, which, when pasteurized, are largely eliminated, depriving the end product of some of its original character.
Cheese made from raw milk is considered to be a truly living food, full of enzymes and good bacteria. Pasteurized cheese, on the other hand, contains enough good bacteria to turn it into cheese, but it will never have the same flavour complexity as raw cheese. The process of pasteurization, discovered by French scientist Louis Pasteur in 1862, involves sterilizing milk by heating it to a high temperature for a set period, eliminating most of the milk's natural bacteria.
The distinct flavours of raw-milk cheeses may only be noticeable to experienced cheese tasters. Those who grew up consuming pasteurized cheese may not be able to discern a clear difference in flavour. However, raw milk cheeses are known to develop more free fatty acids (FFAs) as they age. While FFAs themselves are flavourless, they can be converted by bacteria into a range of flavour- and aroma-active compounds, resulting in bold flavours often described as "goaty" and "spicy".
It is important to note that raw milk cheeses carry a higher risk of foodborne illnesses due to the potential presence of harmful bacteria such as Salmonella, Listeria, and E. coli. These bacteria can survive the cheese production and aging process, posing a health risk to consumers. While the risk of illness is generally low when proper sanitation protocols and manufacturing processes are followed, it is recommended that individuals belonging to vulnerable groups, such as children, older adults, pregnant people, and immunocompromised individuals, opt for pasteurized cheese to minimize the risk of infection.
In conclusion, raw milk cheeses offer a more intense and nuanced flavour profile compared to pasteurized milk cheeses due to the presence of good bacteria and the development of flavour-enhancing compounds during aging. However, the potential health risks associated with consuming raw milk products cannot be overlooked, and consumers should make informed decisions based on their individual circumstances and preferences.
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Frequently asked questions
Raw milk can be contaminated with harmful bacteria and is one of the riskiest foods to eat. Pasteurization is the process of sterilizing milk by heating it to a high temperature for a set period, killing off harmful microbes such as Salmonella, Listeria, and E. coli. However, the pasteurization process also kills off "good" bacteria and can affect the taste of the cheese. The FDA recommends that people do not consume raw milk or raw milk products.
Raw milk contains more protein than its pasteurized counterpart and is easier to digest for lactose-intolerant individuals due to the presence of certain enzymes. Raw milk also produces a more intense flavor of cheese and retains a sense of seasonality and place, with flavors reflecting what the animals have been grazing on.
Some world-famous cheeses made from raw milk include Gruyère, Parmigiano-Reggiano, English Cheddar, Camembert, Roquefort, Morbier, Raclette, Fontina, and Asiago, as well as many pecorinos and manchegos.
