Patrick Oconnell
Milk and cheese have long been staples of diets around the world, but the health benefits of dairy are increasingly being questioned. Research has indicated that milk may be linked to adverse health effects, such as heart disease, certain cancers, digestive issues, and type 1 diabetes. In contrast, cheese, a product derived from milk, has been found to have some nutritional benefits. This begs the question: why is milk bad for you, and is cheese any better?
| Characteristics | Values |
|---|---|
| High saturated fat content | Linked to breast cancer, heart disease, and high cholesterol |
| High calorie content | Linked to obesity |
| High salt content | Linked to high blood pressure |
| Contains lactose | Can cause digestive issues for lactose-intolerant individuals |
| Contains casein | Can trigger an immune response in those with a milk allergy |
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What You'll Learn
Pasteurized milk kills flavour-enhancing bacteria
Pasteurized milk has been heated to a high temperature to kill harmful bacteria. This process, invented by Louis Pasteur in 1864, is designed to kill harmful organisms that can cause diseases such as listeriosis, typhoid fever, and tuberculosis. However, it also kills flavour-enhancing bacteria, which is why some cheesemakers prefer to use raw milk.
Raw milk is milk that has not been pasteurized. It can carry dangerous germs such as Salmonella, E. coli, Listeria, and Campylobacter, which can cause foodborne illnesses, especially in people with weakened immune systems, children, older adults, and pregnant women. For this reason, pasteurized milk is considered safer for mass consumption.
In the United States, raw-milk cheeses cannot be sold unless they have been aged for at least 60 days at a temperature of at least 35° F (1.6° C). This aging process allows the acids and salts in the cheese to naturally prevent the growth of harmful bacteria such as Listeria, Salmonella, and E. coli.
Some people believe that raw milk creates more flavorful and healthful cheeses. The good bacteria found in raw milk can give the cheese a unique, complex flavor that is difficult to replicate with pasteurized milk. However, it is important to note that raw milk cheese can pose serious health risks, especially to vulnerable populations.
The type of milk used in cheesemaking can depend on the specific cheese being made. For example, softer cheeses may require milk that has been pasteurized at a lower temperature for a longer time, while harder cheeses may be better suited to milk that has been pasteurized at a higher temperature for a shorter time. Ultimately, the decision to use pasteurized or raw milk in cheesemaking involves a balance between safety, flavor, and the specific requirements of the cheese being produced.
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Raw milk is perfect for breeding bacteria
Raw milk is milk that has not been pasteurized or homogenized. Pasteurization is the process of heating milk to a high temperature for a set period to kill harmful bacteria, yeasts, and molds. The process also extends the product's shelf life. Raw milk is often marketed as a less processed, more nutrient-rich option, and some people believe that it is a healthier alternative to pasteurized milk.
However, raw milk can be a perfect breeding ground for bacteria. It can carry dangerous pathogens and germs such as Salmonella, E. coli, Listeria, Campylobacter, and others that cause foodborne illnesses, often called "food poisoning". These germs can seriously harm anyone who consumes raw milk or products made from it, especially those with weakened immune systems, children, older adults, and pregnant women. The Centers for Disease Control and Prevention (CDC) reports that, from 1998 to 2018, there were 202 outbreaks linked to raw milk consumption in the United States, resulting in 2,645 illnesses and 228 hospitalizations.
The process of pasteurization effectively kills these harmful pathogens without significantly impacting the milk's nutritional quality. Pasteurization has provided safe, nutrient-rich milk and cheese for over 120 years, and it is important to note that both raw and pasteurized milk can cause allergic reactions in people sensitive to milk proteins.
While the aging process can help destroy bacteria in raw-milk cheese, the risk of illness is not eliminated. The Food and Drug Administration (FDA) requires raw-milk cheese to be aged for at least 60 days before sale, but even with this aging process, there is still a small risk of bacterial contamination.
In summary, raw milk is perfect for breeding bacteria due to the absence of pasteurization, and consuming it or products made from it can pose serious health risks. While the aging process can reduce the risk of bacterial contamination in raw-milk cheese, it is important to carefully consider the potential dangers before choosing to consume these products.
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Milk from different animals makes different cheeses
Milk is the key ingredient in cheese, and the type of milk used can significantly impact the final product. While most milk can be used to make cheese, there are differences in the milk of different animal species. These variations include the amount of fat and protein, calcium levels, lactose content, and other vitamins and minerals. For example, donkey milk has the lowest fat and protein content among commonly available animal milk, while Jersey cows are known for producing milk with higher butterfat content.
The milk of cows, goats, sheep, and water buffalo are the most common types used in cheesemaking. Each kind of milk produces a unique cheese with distinct flavours and textures. For instance, mozzarella is typically made with cow's milk, but when made with water buffalo milk, it becomes Buffalo Mozzarella. Similarly, the classic soft goat cheese, Chevre, gets its name from the French word for goat and must be made with goat's milk.
The milk from other animals, such as camels, donkeys, yaks, and horses, can also be used to make cheese, although they are less common. The milk of these animals has different coagulation properties and nutrient recoveries, resulting in cheeses with distinct characteristics. For example, bubaline (water buffalo) milk has a higher recovery of fat in the curd, resulting in a creamier cheese.
Even within a single species, different breeds can produce varying types of milk. Nubian dairy goats, for instance, are known for their milder, higher butterfat milk compared to other common dairy goat breeds. Additionally, the diet of the animal can influence the milk's characteristics. As cows are selective grazers, their milk may have different properties from that of pigs, which eat almost anything.
In conclusion, while milk from various animals can be used to make cheese, each type of milk contributes unique qualities to the final product. The choice of milk is crucial in cheesemaking, and understanding the characteristics of different milk types is essential for creating distinct and desirable cheeses.
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Milk sugars turn into lactic acid
Milk is composed mostly of water, but the second most prominent ingredient is lactose, a sugar that can be difficult for lactose-intolerant people to digest. To make cheese, bacteria are added to the milk to digest these sugars and produce lactic acid. This process, known as fermentation, lowers the pH of the milk, creating an environment that is unfavourable for the growth of harmful organisms, thereby extending the shelf life of the milk from a few weeks to several years.
The type of bacteria added to the milk depends on the desired type of cheese. Mesophilic bacteria, which grow best at moderate temperatures, are used to make mellow cheeses such as cheddar, gouda, and Colby. On the other hand, thermophilic bacteria, which thrive at higher temperatures, are used to make sharper cheeses like Gruyère, Parmesan, and Romano.
The process of converting lactose into lactic acid is crucial in cheese-making. It helps set the milk into curds, giving the cheese its texture and flavour, and also acts as a preservative, making the cheese safe to consume over a longer period. This conversion is achieved by adding "starter cultures" of lactic acid bacteria to the milk at the beginning of the cheese-making process. These bacteria are grown in laboratories and sold to cheese makers in sachets, providing a consistent and well-tested source of bacteria.
While most cheese makers purchase these starter cultures, some attempt to create their own. This practice, known as natural cheese-making, is challenging and carries certain risks. It requires precise control over milk quality and strict adherence to correct methods to ensure the safety of the final product. Additionally, the modern quest for 'clean' milk has potentially reduced the natural population of lactic acid bacteria in the milk, making it even more difficult to create effective starter cultures.
The conversion of milk sugars into lactic acid is a fascinating aspect of cheese-making that not only impacts the flavour and texture of the final product but also enhances its longevity and safety. This process involves a delicate balance of science and craftsmanship, contributing to the diverse and delectable world of cheese we enjoy today.
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Rennet coagulates milk
Milk is a liquid that is rich in protein particles, most of which are formed into the casein micelle. One part of this micelle (kappa casein) is negatively charged, which means it repels other casein micelles, causing milk to stay in its liquid form. Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. It contains chymosin, a protease enzyme that curdles the casein in milk.
The process of coagulation is a crucial step in cheese-making, transforming liquid milk into solid curds. The curds are then used to make cheese. Rennet is essential in cheesemaking, but today, most cheese is made using chymosin derived from bacterial sources, rather than animal rennet. This is because animal rennet is traditionally obtained from the dried and cleaned stomachs of young calves, which are limited in supply.
There are also vegetarian and vegan alternatives to animal rennet and cheese. Some plants have coagulating properties, such as fig juice, dried caper leaves, nettles, and thistles. Vegan alternatives to cheese are manufactured without using animal milk but instead use soy, wheat, rice, or cashew. These can be coagulated with acid using sources such as vinegar or lemon juice.
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Frequently asked questions
UH milk, or unpasteurised milk, can be contaminated with bacteria, which can cause food poisoning. This is why it is recommended to only use pasteurised milk for making cheese.
Yes, soft cheeses made with UH milk can sometimes become contaminated with listeria, which can cause illness.
Yes, non-dairy "cheeses" made from plants like soya, coconuts or oats can be used as alternatives to UH milk for making cheese.
