Bushra Griffith
Raw milk cheese is a popular delicacy among cheese lovers due to its intense and stronger taste compared to pasteurized cheese. However, the question of whether it is healthier remains a subject of debate. Raw milk cheese is made from unpasteurized milk, which can carry harmful bacteria such as E. coli, Salmonella, and Listeria. These bacteria can cause food poisoning and may be especially dangerous for individuals with compromised immune systems. On the other hand, some argue that raw milk cheese, when produced well, can be as safe or even safer than industrially produced cheese. The risk of getting sick from raw-milk cheese is considered low if strict sanitation protocols and good manufacturing processes are followed. Additionally, the aging process of at least 60 days helps reduce undesirable bacteria in raw milk cheese, making it safer for consumption. While the topic of food safety is crucial, it is important to consider the impact of regulations on traditional and artisan cheesemakers, as well as consumer preferences for locally produced and handcrafted products.
Raw Milk Cheese Characteristics
| Characteristics | Values |
|---|---|
| Taste | Richer, more complex flavour than pasteurized cheese |
| Safety | Can carry harmful bacteria such as E. coli, Salmonella, Listeria, and Campylobacter. The risk of illness is low, but not zero. |
| Food Safety Protocols | Strict sanitation protocols, good manufacturing processes, and maturation in a controlled environment can minimize the risk of harmful bacteria. |
| Aging | Raw milk cheese must be aged for at least 60 days before sale to reduce undesirable bacteria. |
| Health Benefits | May contain beneficial bacteria and enzymes that are inactivated by pasteurization. |
| Artisanal | Raw milk cheese is often produced by local artisans or small-scale producers, supporting sustainability and local agriculture. |
| Legality | Legal to sell in the US and some other countries with specific regulations, such as aging requirements. |
| Health Risks | May be risky for people with compromised immune systems. |
| Avian Influenza | The presence of avian influenza in dairy cows raises concerns about the safety of raw milk cheese, but it is unclear if it can be transmitted through cheese. |
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What You'll Learn
Raw milk cheese has a more intense flavour
Raw milk cheese is sought after by some consumers due to its intense and stronger flavour compared to pasteurised cheese. This unique taste is a result of the complex metabolic activities that occur during the processing and maturation of the cheese. Raw milk cheese contains a significant number of volatile compounds, such as carboxylic acids, esters, and alcohols, which arise from the fermentation of milk components by the natural microbiota of raw milk.
The pasteurisation process involves heating milk to high temperatures to sterilise it and kill harmful microbes. This process can alter the flavour of the milk by inactivating pathogenic and beneficial microorganisms, as well as enzymes that contribute to the unique flavour of raw milk cheese.
The safety of consuming raw milk cheese has been a topic of debate. On the one hand, raw milk can carry harmful bacteria such as E. coli, Salmonella, Listeria, and Campylobacter, which can cause foodborne illnesses. The risk of contamination in raw milk cheese is influenced by factors such as sanitation protocols, manufacturing processes, and maturation time. On the other hand, some studies have shown that pasteurised cheese has also caused outbreaks of foodborne illnesses, and in some cases at a higher rate than unpasteurised cheese. Additionally, the maturation process in raw milk cheese production can reduce undesirable bacteria to safe levels, and cheese made from raw milk is required to be aged for a minimum of 60 days before being sold.
The preference for raw milk cheese lies in its intense and complex flavour profile, which is shaped by the natural metabolic activities and the presence of various volatile compounds. While food safety is a concern with raw milk products, proper sanitation, manufacturing practices, and maturation can minimise the risks associated with consumption.
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Raw milk can carry harmful bacteria
The presence of harmful bacteria in raw milk has raised concerns about the safety of consuming it and its products. While some people argue that the risk of illness is very low, others emphasize that it is not zero. The Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) have warned against consuming raw milk, considering it one of the riskiest foods. They recommend avoiding raw milk and raw-milk products due to the potential for bacterial contamination.
The process of pasteurization was introduced to address the issue of harmful bacteria in raw milk. By heating the milk to high temperatures, pasteurization kills pathogens and harmful microorganisms. However, some people argue that pasteurization also affects the flavor and texture of the milk and its products. Raw milk and raw-milk cheese are known for their richer, more complex, and intense flavors, which some consumers prefer.
To mitigate the risks associated with raw milk, cheese makers follow strict food safety protocols. They test the milk for harmful bacteria and implement sanitation and manufacturing practices to minimize the presence of pathogens. Additionally, the aging process of raw-milk cheese helps to reduce undesirable bacteria. The FDA requires raw-milk cheese to be aged for at least 60 days before it can be sold, as this aging period is believed to reduce the levels of harmful bacteria to acceptable levels.
While the presence of harmful bacteria in raw milk is a concern, it is important to consider the overall context. The risk of illness from consuming raw milk or raw-milk cheese is relatively low, especially when proper safety measures are followed. However, it is essential to recognize that the risk is not entirely eliminated, and individual health conditions can play a role in the impact of consuming such products.
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Pasteurisation kills pathogens in milk
Pasteurisation is a process of food preservation that was developed by French chemist Louis Pasteur in the 1860s. It involves treating packaged foods with mild heat, usually below 100°C (212°F), to eliminate pathogens and extend shelf life. The process is particularly effective in killing harmful microbes in milk, such as Salmonella, Listeria, E. coli, and Campylobacter, which can survive the cheese production and aging processes.
The process of pasteurisation destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease. While it does not kill all bacterial spores, it significantly reduces the number of viable pathogenic bacteria, making milk safe for human consumption. Pasteurisation is widely used in the dairy industry to ensure the safety and quality of milk and dairy products.
The efficacy of pasteurisation in killing pathogens is well-established and recommended by health authorities, including the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA). The CDC has long warned against consuming raw milk, calling it one of the riskiest foods due to the potential for harmful bacteria. The FDA also recommends avoiding raw milk and raw-milk cheeses due to the risk of bacterial outbreaks.
Despite the proven benefits of pasteurisation in killing pathogens, some people still choose to consume raw milk and raw-milk cheeses. Pro-raw milk advocates argue that pasteurisation destroys important vitamins and that raw milk has various health benefits, such as treating allergies, cancer, and lactose intolerance. However, these claims are not supported by scientific evidence. While some vitamins may be affected by the heat treatment, the overall impact on milk's nutritive value is minimal, as many of these vitamins are naturally found in relatively low levels.
In conclusion, pasteurisation is an effective process for killing pathogens in milk and ensuring its safety for human consumption. While raw milk and raw-milk cheeses may offer unique flavour profiles and potential health benefits, the risk of harmful bacteria and foodborne illnesses cannot be ignored. Health authorities and scientific studies strongly advise against consuming raw milk products to prevent potential health risks.
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Raw milk cheese is aged to reduce bacteria
Raw milk is milk that has not been pasteurized, i.e., heated to a high temperature to sterilize it and kill germs. Raw milk can contain harmful bacteria such as E. coli, salmonella, listeria, and campylobacter, which can cause food poisoning if consumed. These bacteria can survive the cheese production and aging process. The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, calling it one of the riskiest foods to consume.
Raw milk cheese, on the other hand, is legal to sell in many places, including the United States, as long as it has been aged for a minimum of 60 days. This aging process helps to reduce bacteria in the cheese to acceptable levels, making it safe to eat. The natural cultures and lactic acid present in the cheese during aging help to reduce undesirable bacteria. The cheese is also tested in microbial labs to ensure it is safe before being cleared for sale.
The process of making raw milk cheese involves bringing milk straight from the cows to a tank to chill at 35 degrees Fahrenheit for up to an hour. The milk is then pumped into a vat and reheated to 90 degrees Fahrenheit for culturing. The milk churns and curdles with the help of naturally occurring microbes called lactic acid bacteria that break down lactose. The curds are then shaped and stored in airtight rooms to age for at least 60 days.
The taste of raw milk cheese is often cited as a reason for consuming it, with many people preferring its richer, more complex flavor profile compared to pasteurized cheese. However, the risks associated with consuming raw milk products cannot be ignored. While the chances of getting sick from raw-milk cheese are low, it is still a game of chance as there is no way to tell if there are pathogens in the cheese during manufacturing.
In summary, raw milk cheese is aged to reduce bacteria to safe levels, and this aging process, combined with proper sanitation protocols and good manufacturing practices, makes raw milk cheese a product that can be consumed with a reduced risk of bacterial contamination.
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Raw milk cheese is legal in some places
Raw milk cheese is indeed legal in some places. In the United States, the Food and Drug Administration (FDA) requires that most cheeses be pasteurized before being sold. However, this rule does not apply to all cheeses, including certain specialty cheeses like Organic Valley® raw cheeses. While it is illegal to sell raw milk across state lines, each state has its own regulations regarding intrastate sales. Raw milk cheese, on the other hand, can be sold across the country as long as it is aged for at least 60 days. This aging process is crucial, as it allows natural cultures and lactic acid to reduce harmful bacteria to safe levels.
The legality of raw milk cheese in the US is a result of the cheese's unique characteristics and the efforts of traditional and artisan cheesemakers. Raw milk cheese has a more intense and robust flavour profile compared to pasteurized cheese due to the presence of beneficial bacteria and volatile compounds. Artisan cheesemakers argue that the government regulations restricting raw milk cheese are not based on scientific evidence, which often indicates that properly produced raw milk cheese is safe for consumption. Additionally, they emphasize the importance of supporting local agriculture and sustainability, which aligns with consumer interests.
However, it is important to note that consuming raw milk and raw-milk products can be risky. The Centers for Disease Control and Prevention (CDC) has long warned against drinking raw milk, classifying it as one of the riskiest foods. Raw milk can be contaminated with harmful bacteria such as E. coli, salmonella, listeria, and campylobacter, which can cause foodborne illnesses. While the aging process in cheese production mitigates these risks, it does not entirely eliminate them.
The safety of raw milk cheese largely depends on the cheesemaking process and the quality of the raw milk used. Proper sanitation protocols, good manufacturing processes, and maturation in a controlled environment are critical for producing safe raw cheese products. At RAW FARM, for example, strict food safety protocols are followed, including regular bathing and testing of cows, to minimize the presence of pathogens in raw milk.
In summary, raw milk cheese is legal in certain jurisdictions, such as individual states in the US, as long as it undergoes the required aging process. While raw milk cheese offers distinct flavour advantages and contributes to local economies, it also carries potential health risks associated with harmful bacteria. Therefore, consumers must educate themselves and make informed decisions, considering the benefits and risks involved with consuming raw milk cheese.
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Frequently asked questions
Raw milk cheese may be contaminated with harmful microbes such as Salmonella, Listeria, and E. coli, which can survive the cheese-making and aging process. The CDC and FDA have warned against consuming raw milk and raw milk products, and the latter requires that raw-milk cheese be aged for at least 60 days before being sold. While the risk of getting sick from raw-milk cheese is low, it is not zero.
Raw milk cheese has a more intense, stronger, and complex flavour and texture than pasteurized cheese. Pasteurization causes the inactivation of pathogenic and beneficial microorganisms in milk, which play a role in enhancing the unique flavour of raw cheeses.
Raw milk is chilled to 35 degrees Fahrenheit for up to an hour, then reheated to 90 degrees Fahrenheit for culturing. The milk churns and curdles with the help of naturally occurring lactic acid bacteria. The curds are then shaped and stored in airtight rooms to age for a minimum of 60 days.
There is conflicting evidence regarding the health benefits of raw milk cheese compared to pasteurized cheese. Some studies suggest that raw milk cheese may be safer due to the antagonistic activity of its microbiota, which can obstruct the growth of certain pathogens. However, other studies report that pasteurized cheeses have caused outbreaks of foodborne illnesses, and the CDC has warned that raw milk is one of the riskiest foods to consume.
Raw milk cheese is legal to sell in the United States as long as it has been aged for at least 60 days. You can find raw milk cheeses at specialty cheese shops or purchase them directly from local artisanal cheesemakers.
