Throughout this issue, you will have the opportunity to veer through one of these: raw milk and raw milk cheese, a place where the dangers and opportunities intertwine in a maze of confusion, leaving consumers with plenty of time (if they’re up for it) to unravel said mystery.
The Dangers of Raw Milk
Although it is commonly associated with healthy food, raw milk can come with a sigh of danger. Raw milk can be very dangerous, and it has a considerable amount of cons.
While pasteurized milk has been heated to kill harmful bacteria such as Salmonella, E. coli and Listeria, raw milk has not. These bacteria can cause illnesses such as food poisoning, diarrhoea and even life-threatening complications. For those who are most at risk, including pregnant women, older adults, infants and young children, and anyone with a weakened immune system, the dangers of consuming raw milk are particularly acute.
The consumption of raw milk is quite unhealthy and is not permitted by most health organizations such as the Centers for Disease Control & Prevention(CDC) and Food & Drug Administration (FDA). They note that raw milk is not a risk-free product and the health risks outweigh any potential health claims. The theory seems to be that milk is a perfect food, and even the healthiest weight loss program must include certain essential foods…Raw or unpasteurized milk is an ideal breeding ground for dangerous bacteria; pasteurization, which involves heating the milk to destroy potential pathogens while retaining its nutritional value (at least according to conventional wisdom) remains one of the safest ways to protect yourself from contaminated liquid white stuff.
The Complexities of Raw Milk Cheese
In sharp contrast, raw milk is generally recognized to be risky but the story grows more interesting when it comes to raw milk cheese.
On the contrary, in the case of Raw milk cheese, it experiences different types of ripening processes that may kill dangerous bacteria. Cheeses are treated with beneficial bacteria and mould while ageing under carefully controlled temperature and humidity conditions. This fermentation can produce some complex flavours, and it also can be antipathogenic in some cases.
Rotz cautions that the safety of raw milk cheese is not so cut and dried. Properties of the ageing process that kill possible contaminants can differ with the type and length of cheese ageing, or conditions used for production (pH, moisture content), processing and storing. In addition, many raw milk cheeses are aged for a brief period and this does not allow the beneficial bacteria adequate time to fully take over death-restoring whatever harmful microorganisms might still be ambulating around.
Regulatory bodies such as the FDA have established safety standards and guidelines for producing and selling raw milk cheese, that include minimum aging requirements. These regulations try to walk the walk between preserving raw milk cheese and keeping consumers safe.
In the end, either choice should be made with the understanding of both the risks and benefits associated with raw milk cheese consumption. Consumers are encouraged to research the source, production methods and ageing processes of the raw milk cheese they intend to purchase (and consult with their healthcare provider professional for any questions/concerns, especially for high-risk populations).
Conclusion
There are credible arguments on both sides of the raw milk vs. raw milk cheese debate and we made sure to discuss them all here! The dangers of raw milk are well-established, but the tale is a bit more complex where raw milk cheese is concerned. Unused time can kill dangerous bacteria but the capacity of this absenteeism is unpredictable if used. As with any kind of food, eating raw milk cheese is a personal choice that should best be informed by knowledge and take into account the risks and benefits along with guidance from your healthcare practitioner when necessary.
