Bushra Griffith
Tillamook is a popular brand of cheese, especially for pregnant women, but there is some confusion about whether or not it is pasteurized. In the US, it is illegal to sell unpasteurized dairy unless it is purchased directly from a farm, and most mass-produced cheese is pasteurized. However, Tillamook's website states that some of their cheeses are made from pasteurized milk, while others are made from heat-shocked milk, which is heated to a high enough temperature to kill harmful bacteria while preserving beneficial enzymes that contribute to the flavor, body, and texture of the cheese.
| Characteristics | Values |
|---|---|
| Pasteurization | Tillamook Cheddar Cheese is not pasteurized |
| Heat-treatment | The cheese is heat-shocked to kill harmful bacteria |
| Safe to eat | Yes, it is safe to eat |
| Listeria | Unlikely to cause listeria |
| Storage | Should be stored in the fridge |
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What You'll Learn
Tillamook Cheddar is heat-shocked, not pasteurized
Tillamook Cheddar is made from milk that has been heat-shocked, not pasteurized. Heat-shocking is a process that involves raising the temperature of the milk to a level that kills off harmful bacteria, while preserving the milk's beneficial enzymes. This is an important step in the cheese-making process, as the cheddar's flavor, body, and texture depend upon these enzymes.
Heat-shocking is different from pasteurization in that it does not reach as high a temperature. Pasteurization involves heating milk to 161 Fahrenheit for 15 seconds, while heat-shocking heats the milk to 145 Fahrenheit for the same duration. This lower temperature is sufficient to kill off any harmful bacteria, while still retaining the natural enzymes that are essential for producing quality cheddar cheese and creating the unique flavor of Tillamook Cheddar.
Most Tillamook Cheddars are made from heat-shocked milk, including Medium Cheddar, Medium White Cheddar, Sharp Cheddar, Sharp White Cheddar, Extra Sharp Cheddar, Extra Sharp White Cheddar, and all of their Maker's Reserve Cheddars. The company also produces some cheeses that are made from pasteurized milk, such as Monterey Jack, Colby Jack, and Swiss.
The reason why pregnant women are advised to avoid unpasteurized cheese is to prevent any risk of listeria, a type of bacteria that can be harmful. However, it is important to note that the presence of listeria in cheese is rare, and if it did occur, anyone who consumed the cheese would likely become ill, not just pregnant individuals. Additionally, the risk of listeria is higher in soft cheeses than in hard cheeses like cheddar.
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Heat-shocking kills harmful bacteria
Tillamook cheese is made from milk that has been heat-shocked, a process that kills harmful bacteria. Heat-shocking involves raising the temperature of the milk to 145 degrees Fahrenheit for 15 seconds, which is enough to kill any bad bacteria while preserving the milk's beneficial enzymes. This is an important step in the cheesemaking process, as the flavour, body, and texture of the cheddar depend on these enzymes.
Heat-shocking is a slightly different process from pasteurisation, which involves heating milk to a higher temperature of 161 degrees Fahrenheit for 15 seconds. While pasteurisation is a common process used to make cheese safe for consumption, heat-shocking is also effective at killing harmful bacteria.
The reason why pregnant women are advised to avoid unpasteurised cheese is to prevent any risk of listeria, a type of bacteria that can be harmful. However, having listeria in cheese is rare, and if an unpasteurised cheese did contain listeria, anyone who ate it would get sick, not just pregnant people. The advice regarding unpasteurised cheese varies by country, with some countries like the US and UK advising against its consumption, while other European countries do not have the same restrictions.
In the case of Tillamook cheese, the company uses the heat-shocking process instead of pasteurisation for some of its cheddars, including Medium Cheddar, Sharp Cheddar, and Extra Sharp Cheddar. To ensure the safety of their products, Tillamook ages their cheddar cheeses for a minimum of 60 days, which further reduces the risk of any harmful bacteria.
Overall, the heat-shocking process is a safe and effective method for killing harmful bacteria in cheese, and it plays a crucial role in the cheesemaking process by preserving the milk's beneficial enzymes that contribute to the unique flavour and texture of Tillamook Cheddar.
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Pasteurization reaches a higher temperature than heat-shocking
Pasteurization is a process named after French chemist Louis Pasteur, who developed the method in 1864 as a way of preventing wine and beer from souring. Pasteur discovered that heating wine to around 50–60 °C (122–140 °F) for a short time was enough to kill the microbes, and that the wine could then be aged without a loss in quality.
The process of pasteurization has since been applied to milk, with the early 20th-century establishment of standards recommending low-temperature, slow heating at 60 °C (140 °F) for 20 minutes. Over time, the method has evolved to include higher temperatures for shorter periods. Today, the most common method of pasteurization in the United States is High-Temperature Short Time (HTST) pasteurization, which heats milk to a minimum of 71.5 °C (160.7 °F) or 72 °C for at least 15 seconds, followed by rapid cooling.
Heat-shocking is a similar process to pasteurization, in that it involves heating milk to kill unwanted bacteria. However, as the name suggests, heat-shocking involves exposing the milk to high temperatures for a very short period. Tillamook, a company that produces cheese, uses heat-shocked milk in most of its cheddar cheeses. While the exact temperatures used in the heat-shocking process are not publicly available, sources indicate that the process does not reach as high a temperature as pasteurization.
Therefore, it can be concluded that pasteurization reaches a higher temperature than heat-shocking. The primary purpose of both processes is to destroy pathogenic microorganisms, and both methods are considered safe for the treatment of milk used in cheese production.
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Pasteurized milk is heated to 161 Fahrenheit for 15 seconds
Pasteurization is a process that involves heating milk to a high temperature to kill harmful bacteria. This process is commonly used in the dairy industry to ensure the safety and longevity of milk products.
While most dairy products undergo pasteurization, some cheeses may be made with unpasteurized milk. Tillamook, a popular cheese brand, has clarified that some of their cheeses are made from pasteurized milk, while others are made from heat-shocked milk.
Heat-shocking is a process similar to pasteurization, but it involves heating milk to a lower temperature of 145 degrees Fahrenheit for 15 seconds. This temperature is sufficient to kill harmful bacteria while preserving the milk's beneficial enzymes, which are essential for the flavor, body, and texture of quality cheddar cheese.
Pasteurized milk, on the other hand, is heated to a higher temperature of 161 degrees Fahrenheit for the same duration of 15 seconds. This process ensures that all harmful bacteria are eliminated, making the milk safe for consumption.
Tillamook specifies that most of their Cheddar cheeses are made from heat-shocked milk. This includes varieties such as Medium Cheddar, Sharp Cheddar, Extra Sharp Cheddar, and their Maker's Reserve Cheddars. By using heat-shocking instead of pasteurization, Tillamook is able to retain the natural enzymes in the milk, resulting in the unique flavor and texture of their Cheddar cheese.
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Tillamook Cheddar is safe to eat
Heat-shocking is a process where milk is heated to a high temperature for a short period of time, typically 145 degrees Fahrenheit for 15 seconds. This process is similar to pasteurization, which involves heating milk to 161 degrees Fahrenheit for 15 seconds. While pasteurization kills all bacteria, both good and bad, heat-shocking only kills the harmful bacteria while preserving the beneficial enzymes that are important for the cheesemaking process.
The concern over the use of heat-shocked milk instead of pasteurized milk is understandable, especially for pregnant women who are advised to avoid unpasteurized dairy products to prevent the risk of listeria. However, it is important to note that listeria in cheese is rare, and the risk of getting sick from eating cheese with listeria is low, even for pregnant women. Additionally, hard cheeses like cheddar have a lower risk of carrying listeria compared to soft cheeses like Brie and feta.
Tillamook Cheddar is a perishable dairy product and should be stored in the fridge, ideally in the coldest part, at around 40 degrees Fahrenheit. If stored properly, Tillamook Cheddar can be safely enjoyed as a delicious and high-quality cheese.
In summary, while Tillamook Cheddar is not made with pasteurized milk, it is still safe to eat. The heat-shocking process effectively kills harmful bacteria, and the cheese is aged for a minimum of 60 days to ensure its safety. With proper storage and handling, Tillamook Cheddar can be enjoyed as a tasty and safe treat.
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Frequently asked questions
No, Tillamook Cheddar Cheese is not pasteurized. Instead, it is "heat-shocked", which involves heating the milk to 145 degrees Fahrenheit for 15 seconds. This process kills harmful bacteria while preserving the milk's beneficial enzymes, which are essential for the flavor, body, and texture of the cheese.
Tillamook Cheddar Cheese is not pasteurized because the heat-shocking process helps retain the natural enzymes in the milk that are essential for producing quality cheddar cheese and creating its unique flavor.
In the United States, it is illegal to sell unpasteurized dairy unless it is purchased directly from a farm or at a farmer's market. While the risk of listeria is rare, it is still advised that pregnant women avoid unpasteurized cheese to eliminate any potential risk.
In general, cheeses that are not pasteurized would be purchased directly from local dairies, farms, or at farmer's markets. Soft cheeses such as Brie and feta are also advised to be avoided by pregnant women.
Many cheeses manufactured and sold in the United States are pasteurized and safe to eat. These include Monterey Jack, Colby Jack, Mozzarella, Swiss, and many others.
