Is Raw Milk Cheese Good for You?
Raw milk cheese (how long does cheese last?) is made from cow, sheep, or goat's milk which did not undergo pasteurization, a process that was intended to kill salmonella, E. coli, listeria, and other disease-causing microbes.
In pasteurization milk from livestock such as cows, sheep and goats is taken to processing plants where heat processes are applied to milk, which kills the unwanted bacteria in the milk. The temperatures range from 145 F to 280 F (ultra-pasteurized milk). The process of pasteurization is the core of any dairy industry.
According to Texas A&M Agrilife Extension Service, more Americans are demanding minimally processed food and this would lead to more Americans including Texans being exposed to serious foodborne illnesses.
Based on a study from the Centers for Disease Control and Prevention (CDC) from 2009 to 2014 only around 1.6% of the American population consume raw milk. Yet unpasteurized milk caused 96% of diseases directly related to the consumption of contaminated dairy products such as milk and cheese.
The A&M AgriLife Extension Service study also states that raw milk would cause 840 times more disease and 45 times more hospitalizations than those caused by pasteurized dairy products.
However, the sale of raw milk in the state of Texas along with its by-products is strictly regulated by the state government to ensure that retailed raw milk and raw milk cheese are safe to be consumed and also bring many health benefits to those regularly consuming it.
Health Benefits of Raw Milk (Tag Archive)
Explore the potential health benefits associated with raw milk by perusing our tag archive focused on the positive aspects and nutritional advantages.
Raw milk cheese has long been celebrated for its rich flavors and potential health benefits. "Is Raw Milk Cheese Good for You?" explores this topic, providing a balanced perspective on the nutritional value and safety of raw milk cheese consumption. It delves into the intriguing raw milk French Paradox, shedding light on the potential health benefits associated with raw milk products, including cheese.
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Benefits of Raw Milk and Dairy By-Products
Aside from being creamier and richer in taste than conventional milk, raw milk contains more naturally available nutrients than pasteurized milk, this includes enzymes and probiotics which are good for our bodies.
Among these benefits include:
Reduces Allergies
In a study published in the Journal of Allergy and Clinical Immunology involving 8,000 children with various diets one of their conclusions was that drinking raw milk had a naturally immunizing effect on children. Other similar studies found reduced asthma cases in children who consume raw milk. Nutrients in raw milk such as Vitamin D, immunoglobulins and probiotics help boost the immune system.
Aids in Good Digestion
The enzymes present in raw milk and its by-products such as cheese are laden with enzymes that help in the digestion of sugars, fats, and minerals in the milk and cheese. Pasteurization will destroy these enzymes thus leading to lactose intolerance for some people.
Helps Improve Skin Health
One of the reasons people consume raw milk and its by-products like raw milk cheese is it helps in improving their skin. Raw milk has large amounts of healthy saturated fats and omega-3 that aid in skin hydration. Also, probiotics in raw milk and raw milk cheese can eradicate bad bacteria in your gut. Research reveals that inflammation and large numbers of bad bacteria in the gut lead to the outbreak of eczema and acne.
Fills Nutrient Deficiencies
A serving of raw milk and raw milk cheese usually contains 400 mg of calcium, 500 mg of magnesium, and 500 mg of potassium. These minerals are very important in blood circulation, hydration, metabolism, muscle health, and normal cellular function.
It is said that Americans consume less nutrient-rich foods such as fruits, vegetables, and dairy. Taking raw milk and its by-products will bring in much-needed nutrients to our bodies.
Does not Contain Synthetic Ingredients and Sugar
Raw milk does not contain added sugar or flavors to spice up the product. They also do not have thickeners, shelf stabilizers, or food preservatives.
Also, raw milk does not undergo homogenization, a high-pressure process that breaks fat into tiny particles used to produce low-fat milk. Fats in milk that are subjected to high heat and pressure become oxidized and rancid thus needing thickeners.
Rich in Probiotics
Probiotics are good bacteria that live in your gut and help in nutrient absorption. They also protect you from harmful pathogens and parasites such as e.coli. The best way to get probiotics is in their unprocessed natural state. Raw milk and by-products such as raw milk cheese, yogurt, and kefir are good sources of probiotics. Probiotics also help control disorders such as diarrhea, urinary tract infection, vaginal yeast infection, and irritable bowel movement.
Also, the fermentation of raw milk which is used to produce cheese and yogurt increases the number of useful probiotics.
Drinking Raw Milk (Tag Archive)
Dive into our collection of articles tagged "Drinking raw milk" to discover insights, experiences, and information related to the consumption of raw milk.
Raw Milk Cheese is Good
Raw milk cheese contains so many important nutrients, enzymes, and probiotics that are beneficial to our bodies. Among its health benefits, it reduces allergies, promotes healthy skin, and does not contain synthetic ingredients.
With our imbalanced diet where only a small portion of our caloric intake is from fruits and vegetables, consuming raw milk and cheese gives us many of the much-needed nutrients we might miss because of today’s imbalanced diet.
There might be health and safety issues as unpasteurized raw milk might harbor deadly microorganisms but stringent rules will address these concerns.
Currently, the Texas Department of State Health Services (TDSHS) has 44 licensed raw milk retailers in the state. These retailers have a two-year license which assures inspections and sampling of raw milk products such as cheese for the presence of certain pathogens and quality of products.
The Cameron, Texas-based Farm and Ranch Freedom Alliance or FARFA, a nationwide organization of independent family farmers has been at the forefront of lobbying the government to ease the very stringent farm-only selling of raw milk.
According to FARFA the sale of unprocessed milk and cheeses has saved many independent farms in the state from going out of business.
Explore the nuances of raw and pasteurized milk with our comprehensive guide, shedding light on the differences and considerations for each.
Food Safety
The US Food and Drug Administration including Texas’s Department of State Health Services (TDSHS) does not allow for the sale of raw milk cheese that has not been aged for less than 60 days.
And raw milk and by-products such as cheese sold in the state have to be licensed by the TDSHS. One of the requirements for retail is that raw milk must be Grade A which has the following characteristics
Intact cream particles, not homogenized
From cows, goats raised in pasture
Must be from family farms, not industrial farms.
Delve into a variety of articles tagged "Raw milk" for a comprehensive look at topics, discussions, and insights surrounding the consumption of raw milk.
Buy your cheese from licensed sellers. These farmers are made good milk in a clean facility so the risk of infection is low. And these farm facilities where the milk and cheese came from are regularly inspected and the milk is inspected using the same or higher standards as for retailed processed milk sold in groceries and supermarkets.
If you have brought raw milk cheese you must store it in the refrigerator. According to the United States Department of Agriculture soft cheese like cottage cheese (how long does cottage cheese last?), cream cheese (how long does cream cheese last?), goat cheese, and shredded cheese need to be in a refrigerator. Cheddar and block cheese varieties can be stored at room temperature but they will last longer if they are in a fridge.
Just like any other food item, it is the way we handle and store food that ultimately will determine how safe our foods are.
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