Bushra Griffith
The idea that cheese is made from pus is a myth. While cheese is made from milk, and milk does contain a small amount of pus, the amount is negligible. The confusion arises from the presence of somatic cells in milk, which are living white blood cells that fight infection. A high somatic cell count indicates that a cow is fighting an infection such as mastitis, an udder infection common in dairy cows. While pus is made up of dead white blood cells, there is no such thing as a pus cell. The antiseptics used to disinfect cow teats can also increase the level of pus in milk.
| Characteristics | Values |
|---|---|
| Cheese is made from milk | Milk contains a small amount of pus |
| Milk is tested for somatic cell count to check for infection | |
| A cow with a somatic cell count below 100,000 cells per milliliter is considered healthy | |
| The FDA allows a certain amount of pus in milk | |
| Cheese is loaded with saturated fat and cholesterol | Vegan cheese is cholesterol-free and lower in fat |
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What You'll Learn
- The amount of pus in milk varies from state to state
- The antiseptics used to disinfect cow teats can increase pus levels in milk
- The average somatic cell count in US milk is 1,120,000 per spoonful
- Farmers are incentivised to keep cows healthy and free from infection
- There are alternatives to dairy cheese, such as vegan cheese
The amount of pus in milk varies from state to state
The US has a high allowable somatic cell count due to the prevalence of mastitis, an endemic and painful udder infection in cows exploited for their milk. This infection results in a much higher somatic cell count, with over 90% of the somatic cells in the milk being neutrophils, the inflammatory immune cells that form pus. According to Dr. Michael Greger, there is approximately a drop of pus in each cup of milk. The average somatic cell count in US milk per spoonful is 1,120,000, which is equivalent to a single drop of pus per cup.
In Europe, the allowable somatic cell count is much lower, with a maximum of 400,000 cells/mL, compared to 750,000 cells/mL in the US. US farms usually aim for a count lower than 200,000 cells/mL, and about 95% of milk in the US has a count of fewer than 400,000 cells/mL. The high somatic cell count in US milk has been linked to defects in the texture and flavor of cheese, as well as increased clotting time compared to milk conforming to European standards.
The amount of pus in milk is a controversial topic, with some arguing that the presence of pus is unacceptable, regardless of the amount. The only way to guarantee pus-free milk is to consume plant-based alternatives, such as oat, soy, rice, hazelnut, or almond milk. These alternatives are not only pus-free but also offer a range of health and environmental benefits, such as reducing the need for soy feed for farmed animals and providing excellent sources of calcium.
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The antiseptics used to disinfect cow teats can increase pus levels in milk
Dairy cows are subjected to annual cycles of artificial insemination, pregnancy, birth, and mechanized milking for 10 out of 12 months, including 7 months of their 9-month pregnancies. This excessive metabolic drain overburdens the cows, leading to a phenomenon known as "production-related diseases." Among these, lameness and mastitis (udder infections) are the top two causes of dairy cow mortality in the United States.
Mastitis is a painful udder infection that occurs when cows are hooked up to milking machines three times daily for months. The condition causes the cows' bodies to produce pus, which is made of white blood cells. The antiseptics used to disinfect cow teats can further exacerbate the problem by boosting the level of pus in the milk of cows with staph-infected udders.
The presence of pus in milk is a concerning issue. While the dairy industry claims that pasteurization addresses this problem by cooking the pus, there are still concerns about feeding pasteurized pus to children. Additionally, cheese made from high somatic cell count milk has been found to have texture and flavor defects, as well as increased clotting time compared to milk adhering to more stringent European standards.
The antiseptics used to disinfect cow teats can indeed increase pus levels in milk, particularly in cows with staph-infected udders. This issue is further compounded by the intensive farming practices that dairy cows endure, leading to a higher incidence of mastitis and, consequently, elevated pus levels in the milk produced.
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The average somatic cell count in US milk is 1,120,000 per spoonful
Somatic cell count (SCC) is an indicator of milk quality and the physiological health of dairy cows. The somatic cells in milk originate from inside the cow's udder, and an increase in the number of somatic cells indicates a decrease in milk yield. This is due to damage to the milk-producing tissue in the udder, often caused by mastitis pathogens and the toxins they produce.
The State of Indiana administrative code defines grade A milk as having a somatic cell count of not more than one million (1,000,000) cells per milliliter. Milk that does not meet this standard is designated as undergrade and cannot be sold for human consumption or processed into products for human consumption.
A cow with an individual SCC of 100,000 or less is considered 'uninfected', with no significant production losses due to subclinical mastitis. A threshold SCC of 200,000 is used to determine whether a cow is infected with mastitis, and cows with an SCC of 300,000 or greater are likely to be infected with significant pathogens.
While there is some variation, generally, as the SCC increases, the incidence of defects in dairy products also increases. Some researchers have reported that SCC begins to affect products when it increases above 100,000 cells/ml, while others suggest the threshold is closer to 500,000 cells/ml.
Cheese is a dairy product that can be made from milk with a high somatic cell count. Cheese is often made with rennet, an enzyme that comes from the stomach lining of calves. Cheese contains bacteria, some harmless and some not, and it is worth considering the health and treatment of the cows that produce the milk used to make cheese.
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Farmers are incentivised to keep cows healthy and free from infection
Dairy cows are susceptible to various health issues, including bacterial infections and production-related diseases, such as lameness and mastitis. Mastitis, an infection of the udder, is a common issue in the dairy industry, affecting a significant proportion of cows in the United States. This condition not only impacts the health and welfare of the cows but also the quality of their milk, as it can lead to an increased presence of pus and somatic cells.
To address this issue, farmers have economic and ethical incentives to maintain the health of their cows. Firstly, they can implement preventive measures to reduce the risk of infections like mastitis. This includes proper hygiene practices, such as regularly disinfecting cow teats with antiseptics. While this can help reduce the risk of infection, it is important to note that certain antiseptics can increase pus levels in milk when used on cows with staph-infected udders. Therefore, farmers must carefully select and use antiseptics under the guidance of veterinary professionals.
Additionally, farmers can improve overall cow health by providing comfortable living conditions and proper nutrition. This involves ensuring that cows are not kept standing in their own feces and mud, as this can contribute to the spread of infections and diseases. By prioritizing cow comfort and health, farmers can reduce the incidence of mastitis and other ailments, leading to improved milk quality and cow welfare.
Furthermore, farmers can implement regular health checks and monitoring to detect and treat infections early on. Early detection and treatment can help prevent the spread of infections and improve the overall health of the herd. In the case of mastitis, prompt treatment can reduce the impact on milk quality and minimize the presence of pus and somatic cells. By investing in the health and well-being of their cows, farmers not only improve the quantity and quality of milk production but also contribute to the long-term sustainability of their dairy operations.
It is important to note that the presence of somatic cells, which can be indicative of infection, is monitored and regulated by organizations like the National Mastitis Council. Adhering to these standards helps ensure that milk meets safety and quality requirements. By following industry guidelines and maintaining high standards of cow health and hygiene, farmers can produce safe, high-quality milk while also caring for their cows' well-being.
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There are alternatives to dairy cheese, such as vegan cheese
Cheese is made from curdled dairy milk and often contains rennet, an enzyme derived from the stomach lining of calves. This process means that cheese often contains pus from cows, whose udders get bacterial infections due to the stressful and uncomfortable conditions they are kept in by the dairy industry.
As awareness of the ethical and health issues associated with dairy farming grows, many people are turning to vegan cheese as an alternative. Vegan cheese is made from plant-based ingredients and does not contain animal products or pus. It is often made with nuts, seeds, tofu, oats, or beans, and thickened with starch or flour. Some common ingredients in vegan cheese include cashews, almonds, macadamia nuts, pistachios, sunflower seeds, coconut oil, and coconut milk.
Vegan cheese can be made at home or purchased in stores, and there are a variety of recipes available online. While it may not taste exactly like dairy cheese, it can still be a delicious and satisfying alternative for those who are lactose intolerant, vegan, or simply looking for a dairy-free option. Some popular store-bought brands include Kite Hill Foods Cream Cheese Alternative, which is almond-based, and Tofutti Better Than Cream Cheese, which is said to taste just like dairy cream cheese.
Nutritional yeast, also known as "nooch," is another popular dairy-free cheese alternative. It is a yellow powder that provides a cheesy flavour and is often used in recipes for vegan cheese, such as cashew ricotta. It can also be added to popcorn, salad dressings, soups, or dairy-less cheese sauces.
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Frequently asked questions
Yes, cheese contains pus from cows whose udders get bacterial infections.
There is up to 19% pus content in cheese, according to tests done in Florida.
Pus is made up of dead white blood cells, dead skin cells, and bacteria.
Cheese is made using rennet, an enzyme that comes from calves' stomach lining.
Yes, there are vegan cheese alternatives that are made without pus, such as Daiya and Tofutti Better Than Cream Cheese.
