Kamil Perry
Australia has strict guidelines for cheese consumption during pregnancy. While some sources suggest that soft cheeses are safe to eat when pregnant, as long as the ingredients have been pasteurised, others recommend avoiding soft cheeses altogether. Goat's cheese made from pasteurised milk and without a white rind is generally considered safe, but mould-ripened varieties like chèvre are not. Listeria is rare in Australia, but it's still a risk, especially in soft cheeses like feta, which spend a lot of time in water at room temperature during production.
| Characteristics | Values |
|---|---|
| Is Australian goat's cheese pasteurised? | Australian goat's cheese can be pasteurised, but it is recommended to check the ingredients list. |
| Which types of Australian goat's cheese are pasteurised? | Australian goat's cheese made from pasteurised milk and without a white rind are safe to eat. |
| Which types of Australian goat's cheese are not pasteurised? | Chèvre goat's cheese is not pasteurised because it is a soft, mould-ripened cheese. |
| Who should avoid unpasteurised cheese? | Pregnant women, people with reduced immune systems, the elderly, and young children should not consume raw milk or raw milk cheeses as they can get seriously ill if they get food poisoning. |
| How to pasteurise milk at home? | Use a double boiler, placing the milk in the top and water in the bottom. Place an accurate, metal-stem thermometer and a spoon in the milk during the entire pasteurization process. |
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What You'll Learn
Goats cheese during pregnancy
It is recommended that pregnant women eat a balanced diet that includes milk and dairy foods, which are good sources of calcium, an essential mineral for the mother's and baby's teeth and bones. Cheese is an excellent source of both calcium and protein when eaten in moderation. However, it is important to be aware of the types of cheese that are safe to eat during pregnancy and those that should be avoided.
Pregnant women should avoid eating cheese made from unpasteurised milk, such as soft ripened goat's cheese, as well as mould-ripened soft cheeses with a white coating on the outside, including brie, camembert, and chèvre. These cheeses can be consumed if they are cooked until steaming hot. Pasteurised or unpasteurised soft blue cheeses, such as Danish blue, gorgonzola, and roquefort, should also be avoided unless cooked until steaming hot.
The high moisture content in soft cheeses provides a suitable environment for harmful bacteria, such as listeria, to grow, which can cause severe pregnancy complications and serious illness in newborns. Listeria is rare in Australia, but it is still recommended to exercise caution. Hard cheeses, such as cheddar and parmesan, are generally safe to consume during pregnancy as they have much lower moisture content, making it difficult for bacteria to grow.
While the Australian standard advises against consuming any soft cheeses during pregnancy, it is important to note that cooking these cheeses to a high heat can make them safe to consume. Hence, pregnant women who crave their favourite soft cheeses can opt for cooking methods such as baking them in the oven or incorporating them into hot dishes.
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Pasteurisation process
Pasteurisation is a process that involves heating milk to a specific temperature for a set period of time to destroy potentially harmful microorganisms. This process has become a standard practice in the production of milk and dairy products, including cheese. The process was invented by French microbiologist Louis Pasteur in the mid-19th century, who discovered that heating wine to a certain temperature could kill the microorganisms responsible for its spoilage.
There are several different types of pasteurisation techniques, each with its own specific temperature and duration requirements. The most common technique, used in large-scale cheese-making facilities, is High-Temperature Short-Time (HTST) pasteurisation, or "flash" pasteurisation. This process involves heating milk to 72°C for 15 seconds, which requires complex and expensive machinery.
Another technique is Low-Temperature Long-Time (LTLT) pasteurisation, commonly used in small-scale and artisanal operations. This process involves heating milk to 63°C for 30 minutes, a less complex process akin to heating a large pot of milk. Thermalisation is a milder form of milk treatment that falls between raw and pasteurised milk, heating the milk to between 57°C and 68°C for 15 to 30 seconds. This process is often used by small-scale cheesemakers and dairy farmers who want a compromise between raw and pasteurised milk, as it preserves more of the natural bacterial flora.
The final method of pasteurisation is ultra-high-temperature (UHT) pasteurisation, which involves heating milk to 135°C for a few seconds and then rapidly cooling it. This process is used for milk stored at room temperature but renders the milk unsuitable for cheesemaking.
While pasteurisation helps ensure safer milk and cheese products, it can also destroy beneficial bacteria and enzymes that contribute to the flavour and texture of cheese. As a result, cheesemakers may need to add starter cultures of bacteria and yeast to initiate the fermentation process and produce cheeses with consistent flavours and textures.
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Soft cheeses
In Australia, the standard recommendation during pregnancy is to avoid all soft cheeses, even those made from pasteurized milk. This is because the way soft cheeses are made can still allow for bacteria growth, and cooking the cheese to a high heat is recommended to reduce this risk. However, some people choose to follow less strict guidelines, such as those from the UK, which allow for the consumption of pasteurized soft cheeses during pregnancy.
Unpasteurized soft cheeses can sometimes be found at farmer's markets or imported from other countries, depending on local laws and regulations. These cheeses may carry a higher risk of food-borne pathogens, and it can be challenging to determine whether a cheese is pasteurized or not based solely on the ingredients list.
Overall, while soft cheeses made from pasteurized milk are generally considered safer, it is important to consider the potential risks and make informed decisions about cheese consumption, especially during pregnancy. Cooking soft cheeses to a high heat can further reduce the risk of bacteria growth and is recommended by some dietitians.
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Imported unpasteurised cheeses
In Australia, there are strict rules regarding the consumption of soft cheeses, pasteurised or not, during pregnancy. Soft cheeses have a high moisture content, which provides a good environment for harmful bacteria such as listeria to grow. Hard cheeses, on the other hand, are matured for much longer and have a lower moisture content, making it difficult for bacteria to thrive, and are therefore considered safe for consumption during pregnancy.
While listeria is rare in Australia, vulnerable groups such as pregnant women, people with reduced immune systems, the elderly, and young children should still exercise caution when consuming unpasteurised dairy products.
A few unpasteurised hard or semi-hard cheeses are imported into Australia, including extra-hard types of Parmesan, Swiss cheeses like Emmental, Gruyere, and Sbrinz, and Roquefort. These cheeses must undergo strict production processes and testing and be labelled as unpasteurised.
In the United States, the sale of cheese made from unpasteurised milk is forbidden unless the cheese is aged for at least 60 days to protect consumers from harmful pathogens. Unpasteurised cheeses can be found at upscale markets, local farmers' markets, health food co-ops, and specialty stores. They are also served at fancy restaurants and are usually clearly marked as "raw" or "unpasteurised".
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Goat's cheese alternatives
While goat cheese is a popular choice for its health benefits, distinct flavour, and texture, there are several alternatives that can be used in its place. Here are some options to consider:
Cream Cheese
Cream cheese is a suitable substitute for goat cheese in terms of texture, as it has a similar creamy and smooth consistency. It has a milder flavour profile compared to goat cheese, but adding Greek yoghurt to the cream cheese can introduce the tanginess typically associated with goat cheese. Cream cheese is also widely available and affordable.
Feta Cheese
Feta is a Greek cheese with a similar taste and texture to goat cheese. It is drier and more crumbly than goat cheese, and its flavour is saltier and less tangy. However, adjustments can be made to the seasoning in a dish to compensate for the saltiness of feta.
Ricotta Cheese
Ricotta is a healthy alternative to goat cheese due to its low-fat content. It has a mild taste and a looser texture than goat cheese. Adding salt to ricotta can enhance its flavour and make it closer to that of goat cheese. Ricotta is also versatile as it can be made from various types of milk, including cow, sheep, or goat milk.
Mascarpone Cheese
Mascarpone is another cheese with a creamy texture similar to goat cheese. It is ideal for recipes where the primary purpose of using goat cheese is to add texture. However, it lacks the tangy flavour of goat cheese.
Tofu
For those on a dairy-free diet, tofu is an excellent substitute for goat cheese. Medium-firm to firm tofu, in particular, can replicate the texture of crumbled goat cheese. To enhance the flavour of tofu, it can be mixed with salt and nutritional yeast. Additionally, herbs and spices can be added to suit the specific recipe.
Shaved Parmesan
Shaved parmesan offers a stronger, more savoury flavour profile compared to goat cheese. Its colour is more yellow, and its texture is harder and drier. Parmesan can provide similar bursts of flavour to a dish calling for goat cheese.
Olives
Olives are a dairy-free and vegan alternative to goat cheese. They provide a salty burst of flavour and can be added to dishes in a similar way to goat cheese.
Nuts
Nuts, such as almonds, pine nuts, pistachios, macadamias, or cashews, can add texture and flavour to a dish. They provide a crunchy element and can be a unique substitute for goat cheese.
Lemon or Lime
Adding a squeeze of lemon or lime juice can introduce a tangy element to a dish, similar to the tanginess of goat cheese. However, it may not provide the same substance, so additional protein or nuts may be necessary to maintain the dish's filling quality.
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Frequently asked questions
Goat's cheese made from pasteurised milk and without a white rind, such as feta, is generally considered safe to eat during pregnancy. However, soft, mould-ripened goat's cheese like chèvre should be avoided as it may contain harmful bacteria such as listeria.
Australian goat's cheese is typically pasteurised unless stated otherwise. Check the ingredients list, and if it only says "milk" without specifying whether it's pasteurised or not, it's best to avoid it. Vulnerable individuals such as pregnant women should exercise caution and opt for known pasteurised options.
Feta and haloumi are examples of Australian goat's cheeses that are typically made with pasteurised milk. These can be enjoyed safely during pregnancy when cooked and eaten while still hot.
