Patrick Oconnell
The FDA has strict regulations regarding the consumption of raw milk and raw milk products, including cheese. In 1987, the FDA mandated the pasteurization of all milk products intended for human consumption. This was done to prevent foodborne illnesses caused by bacteria in raw milk. While some raw milk cheeses are legal in the US, the sale of unpasteurized cheese is illegal in the country. However, some states allow the sale of raw milk with appropriate warning labels, and farm-to-table restaurants may serve unpasteurized cheese with a disclaimer.
| Characteristics | Values |
|---|---|
| FDA requirement for pasteurized cheese in restaurants | The FDA requires all milk products for human consumption to be pasteurized, but raw milk cheese is allowed if it is aged for a minimum of 60 days and clearly labeled as unpasteurized. |
| States with raw milk sales allowed in retail stores | Arizona, Utah, California, and Washington |
| States with restrictions on raw milk sales | Massachusetts, North Dakota |
| Safety of consuming unpasteurized cheese | Unpasteurized cheese is illegal to sell commercially in the US, but it may be found at farmers' markets with "raw milk-not for human consumption" stickers. Heating cheese to a high temperature reduces the risk of foodborne illness. |
| Impact of FDA regulations on the cheese industry | American cheesemakers and producers are more limited in the cheese they can produce or import compared to their European counterparts. |
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What You'll Learn
The FDA-mandated pasteurization of milk products
In 1987, the US Food and Drug Administration (FDA) mandated the pasteurization of all milk products intended for human consumption. This was done to prevent foodborne illnesses caused by bacteria in raw milk and milk products. Pasteurization is the process of heating a liquid or food to a certain temperature for a specified duration to kill pathogenic bacteria and make the product safe for consumption. For dairy products, this involves heating the liquid to 145°F (63°C) for at least 30 minutes or to a higher temperature of 161°F (72°C) for a shorter duration of 15 seconds. This process not only makes the product safer but also extends its shelf life by destroying spoilage-causing enzymes and bacteria.
The FDA's mandate has significantly reduced the incidence of foodborne illnesses associated with raw milk consumption. Between 1993 and 2012, fewer than 2,000 cases of illness from consuming raw milk and its products were reported in the United States. This mandate has faced some criticism, with some consumers seeking the unique sensory experience of unpasteurized fresh cheeses, which are typically soft, rich, and pungent. These cheeses are commonly spread on bread and are an integral part of culinary cultures outside the United States, such as in France.
While the FDA mandate applies to milk products in general, it is particularly relevant to cheeses, which are commonly consumed in various forms, including soft and hard varieties. Soft cheeses, such as brie, feta, and some cheese dips, are of greater concern due to their higher risk of containing harmful bacteria. Hard cheeses, on the other hand, may be exempt from pasteurization requirements if they are aged for extended periods, as the aging process reduces the risk of illness-causing microbes.
Restaurants in the United States are expected to comply with the FDA's mandate, and it is unlikely that a restaurant would unknowingly serve cheese made from raw milk. However, there may be exceptions, such as farm-to-table restaurants that source their ingredients directly from farms and provide disclaimers on their menus. In some states, like Arizona, Utah, California, and Washington, raw milk sales are allowed in retail stores, but they must bear appropriate warning labels. Nevertheless, the FDA has actively discouraged the consumption of raw milk products, and unpasteurized cheese sold commercially in the United States is illegal.
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Raw milk sales in retail stores
The sale of raw milk is a highly debated topic in the United States. While some people argue that raw milk is an important component of a healthy diet, others raise concerns about the potential health risks associated with consuming unpasteurized dairy products. The FDA has a strong stance against the use of raw milk products, and it is illegal to sell unpasteurized cheese commercially in the US. The FDA has also offered financial assistance to state health departments to help reduce raw milk consumption.
The regulations regarding the retail sale of raw milk vary across different states. Some states, like Arizona, Utah, California, Washington, Idaho, and Arkansas, allow the retail sale of raw milk with certain licenses or permits and appropriate warning labelling. In California, for instance, retail sales of raw milk and raw butter, cream, and kefir are permitted, provided the producers obtain a license. On the other hand, states like Massachusetts only allow direct sales from farm to consumer, resulting in "buying clubs" where consumers collaborate to obtain raw milk.
It is worth noting that some states, such as Alaska, Georgia, and Florida, permit direct-to-consumer sales of raw milk and certain raw dairy products, provided specific requirements are met. For example, in Georgia, producers must obtain a permit from the Georgia Department of Agriculture. In contrast, other states like the District of Columbia and Hawaii have stricter regulations, prohibiting the sale or distribution of raw milk for human consumption altogether.
The sale of raw pet milk is legal across all 50 states due to the adoption of the AAFCO Official Publication, which includes model regulations published by the Association of American Feed Control Officials. However, the specific regulations regarding the sale of raw milk for human consumption vary widely, and some states have unique requirements, such as the need for a denaturant or limitations on bacterial counts.
While the FDA discourages the consumption of raw milk, some organizations like the Weston A. Price Foundation promote its health benefits. The foundation assists individuals in accessing raw milk by providing information and education, and they publish a list of farms that produce it. However, consumers who choose to purchase raw milk bear the responsibility of ensuring the safety and quality of the product.
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Raw milk cheese in restaurants
The consumption of raw milk cheese is a contentious topic in the United States. The FDA has strict regulations in place regarding the consumption of raw milk products, including cheese. The FDA-mandated pasteurization of all milk products for human consumption was instituted in 1987 to prevent foodborne illnesses caused by bacteria in raw milk. This regulation applies to commercially served cheese, which includes most restaurants.
However, some exceptions and loopholes exist. Firstly, some states, including Arizona, Utah, California, and Washington, allow raw milk sales in retail stores with appropriate warning labels. As of 2010, Massachusetts only permitted direct sales from farms to consumers, leading to the formation of "buying clubs" where consumers pooled resources to obtain raw milk more conveniently. Secondly, some raw milk cheeses are legal in the US, specifically hard cheeses aged for several months, which significantly reduces the risk of illness-causing microbes. These cheeses are unlikely to be served in restaurants, as they are not typically used in dishes such as lasagna.
When dining out, it is important to be aware of the type of cheese served, especially for those with specific dietary restrictions or concerns, such as pregnant women. While the FDA has strict regulations, some restaurants may still serve raw milk cheese, particularly those that emphasize a "`farm-to-table` concept and provide a disclaimer on their menu. To ensure safety, patrons can inquire about the cheese used in their dishes, especially in larger restaurants with pre-prepared meals, as the kitchen staff should be knowledgeable about the ingredients used.
Ultimately, the decision to consume raw milk cheese rests with the individual. While the FDA has implemented measures to reduce raw milk consumption, some consumers still seek out these products, whether through specific restaurants or alternative purchasing methods, such as "buying clubs." It is essential to stay informed about the latest regulations and make educated decisions regarding food consumption to ensure safety and adhere to personal dietary preferences.
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Unpasteurized cheese at farmers markets
In the United States, the FDA has strict regulations against the use of raw milk products. By law, all cheese regulated by the FDA (i.e., all cheese transported across state lines) must be made from pasteurized milk or aged for at least 60 days. This rule has been in place since 1949, and it applies to commercially sold cheese. However, some consumers prefer unpasteurized cheese, believing it to have a superior taste and higher nutritional value.
Unpasteurized cheese is illegal to sell commercially in the US, but it can sometimes be found at local farmers' markets. It is important to note that unpasteurized cheese sold at farmers' markets may not always be safe for consumption. In 2024, state officials in Michigan issued a public warning about unpasteurized cheese sold at farmers' markets in the state, which may have been produced and held in unsanitary conditions without proper pasteurization or antibiotic testing. Consumers who had purchased the cheese were advised to discard it.
When purchasing cheese at farmers' markets, it is essential to be cautious and aware of the risks associated with unpasteurized products. Some sources advise against buying soft cheeses from farmers' markets due to the risk of listeria and other food safety concerns. If you decide to purchase unpasteurized cheese, look for firm cheeses with less moisture, as these are considered safer options. It is also recommended to check for proper labeling and warning stickers, as some states require raw milk products to be labeled with a disclaimer.
While the FDA recognizes the diversity in cheese manufacturing and the desire for consumers to have cheese choices, it is committed to ensuring food safety. The FDA has offered financial assistance to state health departments to reduce raw milk consumption and has taken steps to regulate the industry and protect consumers from unsafe cheese-making practices. However, the regulation of raw milk cheese is a complex issue, and the FDA is considering suggestions and data to address this challenge effectively.
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Pasteurization and shelf life
While it is unclear whether the FDA requires restaurants to serve pasteurized cheese, it is important to note that almost all commercially served cheese is pasteurized or heated to the melting point. Soft cheeses like brie and goat cheese are commonly pasteurized, and it is very unlikely to unknowingly consume unpasteurized cheese in a restaurant in the United States. Some sources suggest that unpasteurized cheese is illegal to sell commercially in the US, while others indicate that certain states allow raw milk sales with appropriate warning labels.
Pasteurization is a process that kills pathogens and spore formers in milk, extending its shelf life. The shelf life of pasteurized milk is determined through microbiological analysis, with spore-forming bacteria being the primary agents that limit fluid milk shelf life. Psychrotolerant spore-forming bacteria can survive standard heat treatments and cause premature spoilage, so processors aim to reduce these bacteria to extend the shelf life of their products.
A novel pasteurization technique, Millisecond Technology (MST), has been developed to enhance the standard HTST (Higher Heat Shorter Time) process. MST causes spore formers to delay entering their vegetative state, where they can reproduce and cause spoilage. This results in a shelf life of over 45 days, with 10-plus days after opening, for milk products processed with MST.
The HHST (Higher Heat Shorter Time) method, also known as ultra pasteurization, involves heating milk above 281°F for 2 seconds. This technique kills pathogens and spore formers, resulting in a shelf life of 60 to 120 days for ultra-high-temperature (UHT) processed milk.
Overall, pasteurization plays a critical role in extending the shelf life of milk products by reducing microbial spoilage. Different techniques, such as MST and HHST, offer varying degrees of shelf-life extension, with MST providing a longer shelf life and better nutritional retention than HHST.
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Frequently asked questions
Yes, the FDA mandates the pasteurization of all milk products for human consumption. This rule was instituted in 1987 to prevent people from consuming bacteria-filled milk and cheese.
It is always a good idea to ask the restaurant directly. Most commercially served cheese is pasteurized or heated to the melting point, but unpasteurized cheese may be served in "farm-to-table" restaurants.
Unpasteurized fresh cheeses are typically soft, rich, and pungent. Examples include Brie, feta, and goat cheese.
Unpasteurized cheese is illegal to sell commercially in the US. However, it can be found at some farmers' markets with "raw milk—not for human consumption" stickers. If you are pregnant, it is recommended to only consume cheese that has been pasteurized or heated to the melting point.
