Frederic Melton
The presence of penicillin in goat cheese is a topic of interest, especially for those with allergies to penicillin-type medications. While some cheeses, including goat cheese, may have a white or blue mouldy rind due to the presence of Penicillium candidum or Penicillium Roqueforti, these moulds are distinct from penicillin, the medicine. The safety of consuming penicillin-derived blue cheese for those allergic to penicillin is a separate matter, with some individuals reporting no adverse reactions, while others experience allergic responses. Furthermore, the transfer of antibiotic residues from milk to cheese during the cheese-making process is a concern, with studies finding that antibiotics present in raw milk can remain in pasteurized milk and subsequently transfer to cheese.
| Characteristics | Values |
|---|---|
| Does goat cheese have penicillin | Yes, some goat cheeses are treated with penicillin mold to be aged into certain types of cheeses. |
| Does goat cheese contain antibiotic residues | Yes, antibiotic residues in milk are transferred to fresh cheese at a relatively high rate. |
| Is it safe to consume penicillin-derived goat cheese if allergic to penicillin | There is no guarantee that you will be allergic to penicillin-derived goat cheese if you are allergic to penicillin. |
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What You'll Learn
- Goat cheese is inoculated with a white penicillin mold to create a rind
- The mold used in goat cheese is called Penicillium candidum
- People with penicillin allergies may or may not react to the mold in goat cheese
- Antibiotics are transferred from goat's milk to cheese at a high rate
- The EU has established maximum residue limits for antibiotics in milk
Goat cheese is inoculated with a white penicillin mold to create a rind
The rind of a goat's cheese is one of its defining characteristics. Leaving a fresh cheese to ripen at 10°C will result in a variety of microflora growing on the rind, including cream and white moulds, as well as blue, green, and grey mould. While these moulds are safe to eat and add flavour, they can be off-putting to consumers. To control the growth of mould, cheesemakers often add yeasts and moulds to their cheeses, such as geotricum (a yeast) and penicillium candidum (a mould).
Goat cheese can be inoculated with a white penicillin mould, such as Penicillium camemberti, to create a rind. This mould is added to the cheese to create a complex texture and flavour comparable to Brie or Camembert. The mould is responsible for the soft, buttery texture of these cheeses, and it also gives them their distinctive flavour. An allergy to the antibiotic penicillin does not imply an allergy to cheeses made using P. camemberti.
Cheesemakers may choose to add the mould to the ingredients before placing them in the moulds, or they may add it to the outside of the cheese after it has been removed from the moulds. Over time, the mould will grow into a thicker coating, creating the familiar white rind of a Brie or Camembert. However, if left too long, it can result in an undesirable bitter taste.
Some examples of goat cheeses that are inoculated with a white penicillin mould include "Blue Streak", "Silk Hope", "Crottin", and "Morbier style" cheeses. These cheeses are aged until the mould creates a snowy white rind, developing a complex texture and flavour profile.
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The mold used in goat cheese is called Penicillium candidum
Penicillium candidum plays a crucial role in the cheesemaking process by aiding in the ripening and flavor development of the cheese. It is added directly to the milk during the cheesemaking process or sprayed onto the cheese surface using an atomizer for larger batches. This mold helps create a fluffy, velvety white outer coating, similar to the rind found on Brie or Camembert. The mold also contributes to the complex flavor profile of the cheese, making it a popular choice for cheesemakers.
It is important to distinguish Penicillium candidum from other types of Penicillium molds used in cheesemaking, such as Penicillium roqueforti, which is commonly found in blue cheeses like Roquefort and Gorgonzola. P. roqueforti is responsible for the distinctive veins and blue color in these cheeses. It has a very active metabolism, effectively breaking down proteins and fats, which yields unique textures, aromas, and flavors associated with blue cheeses.
While the presence of mold on food products might be concerning to some, it is important to note that Penicillium candidum is safe for consumption. In fact, the mold plays a vital role in developing the desired flavor and texture characteristics of goat cheese. However, traditional French goat cheeses usually do not have Penicillium candidum added to their rinds, which results in the appearance of blue, grey, or white mold after some time. These molds are also safe to consume and add flavor and complexity to the cheese.
In summary, the mold used in goat cheese, specifically referred to as Penicillium candidum, is an essential component in the cheesemaking process. It contributes to the ripening, flavor, and texture of the cheese, making it a valued ingredient in the production of goat cheese and other varieties.
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People with penicillin allergies may or may not react to the mold in goat cheese
Goat cheese, or chèvre, is a delicious and healthy food, often enjoyed as an aperitif, in salads, on toasts, or in recipes. It is made in a variety of styles, with different rinds, moulds, and flavours.
Some goat cheeses, such as the roll of goat cheese with penicillium by Lodyn, have mould cultures added to them during production. This is done to control the type of mould that grows on the rind and to enhance flavour. The two most common additions to a soft goat cheese are geotricum, a yeast, and penicillium candidum, a mould. Importantly, this is not the same as penicillin, the medication.
However, it is important to note that penicillium candidum is a type of Penicillium mould, and some people with a penicillin allergy may also be allergic to this mould. While some sources state that there is no link between penicillin allergies and reactions to cheese, several anecdotes describe allergic reactions, including rashes, swelling, and hives, after consuming blue cheese or Brie, which are made with Penicillium mould.
Therefore, if you have a penicillin allergy and are concerned about a potential reaction to goat cheese, it is advisable to proceed with caution. Consult your allergist to test for a reaction to Penicillium mould before consuming goat cheese or any other cheese containing this mould.
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Antibiotics are transferred from goat's milk to cheese at a high rate
The European Union has established maximum residue limits in milk, but these do not guarantee the absence of drug residues in milk and related products. There is currently very little information available on the transfer of antibiotic residues from milk to other dairy products and their potential effect on food safety. However, the large amounts of antibiotics retained in the cheese might contribute to the development and spread of antimicrobial resistance.
It is important to note that the mold found on goat cheese, penicillium candidum, is not the same as penicillin the medicine. While the mold they use in blue cheese doesn't produce penicillin, some people who are allergic to penicillin have reported allergic reactions to blue cheese.
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The EU has established maximum residue limits for antibiotics in milk
Goat cheese, also known as Chevre, can be treated with a penicillin mold to create a variety of cheeses. However, it is important to note that this is not the same type of penicillin used as medicine.
The presence of antibiotic residues in milk is a significant concern, particularly in developing countries due to poor detection facilities and a lack of proper monitoring systems. The EU has implemented regulations to address this issue by establishing maximum residue limits (MRLs) for pharmacologically active substances, including antibiotics, in food products of animal origin. These regulations ensure food safety and protect consumers.
Regulation (EC) No 470/2009 sets out the rules for establishing MRLs for antibiotics in food products such as meat, fish, milk, eggs, and honey. The European Medicines Agency plays a crucial role in this process by conducting scientific risk assessments and providing risk management recommendations. The agency decides whether to apply established MRLs for specific foods or species.
In June 2017, the Commission adopted Regulation (EU) 2017/880, which provides guidelines for extrapolating MRLs between different foodstuffs derived from the same species or multiple species. This regulation ensures consistency in the application of MRLs. Additionally, the Commission adopted Regulation (EU) 2018/782 in May 2018, outlining the methodological principles for risk assessment and risk management recommendations for the European Medicines Agency. These regulations have been in effect since July 6, 2009, and reflect advancements in detection methods.
To summarize, the EU has established comprehensive regulations, such as Regulation (EC) No 470/2009 and subsequent updates, to address the issue of antibiotic residues in milk and other food products. These regulations include setting MRLs, conducting risk assessments, and providing guidelines for extrapolating MRLs between different foodstuffs. By implementing these measures, the EU ensures food safety and protects consumers from potentially harmful antibiotic residues.
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Frequently asked questions
The mould in goat cheese is called Penicillium candidum, which is different from the penicillin used as medicine. However, some people who are allergic to penicillin have also reacted to the mould in blue cheese.
The white mould on the rind of goat cheese is Penicillium candidum, which is added by cheesemakers to control what grows on the rind.
Yes, the mould on goat cheese is safe to eat.
No, not all goat cheeses have penicillin. Traditional French goat cheeses usually do not have any Penicillium candidum added to the rinds.
It depends on the person. Some people who are allergic to penicillin have not reacted to the mould in blue cheese, while others have.
