The main advantage of eating pasteurized cheeses is simply that it is healthier for you to consume than unpasteurized cheeses. This is because during the pasteurization process, when the milk is heated to between one-hundred-and-forty to one-hundred-and-fifty degrees Fahrenheit and then cooled to fifty-five degrees Fahrenheit, any pathogens like harmful bacteria in the milk are killed. You are less at risk of contracting salmonella and E.Coli if you consume pasteurized cheeses.
However, though the process of pasteurization lowers the nutritional value of pasteurized cheeses, making them less organic and more artificial, research has shown that the process of pasteurization does not impair the nutritional qualities of the fats, calcium, and …show more content…
Because they have not been heated to a certain temperature or processed in a certain way, the raw milk from the cows, sheep, and goats that is used to make these cheeses still carries pathogens like harmful bacteria, which can potentially and very likely make the people who consume it very sick. These pathogens can include E. Coli, a bacterium normally found in the intestines of cows and goats, the very animals whose udders the raw milk is taken from to be consumed as unpasteurized cheeses. Even in the cleanest, safest, and most ethical environments, regardless of it’s a dairy-processing factory in the United States or a more livestock-friendly farm in Switzerland, livestock can still step in their own fecal matter, which can also contain E. Coli bacteria, thereby contaminating their udders and the raw milk. Some strains of E. Coli are incredibly lethal to humans, and symptoms include dehydration and bloody diarrhea. Oftentimes, hospitalization is needed in order to treat E.Coli. E.Coli is the main reason why the U.S. Food and Drug Administration mandated in 1987 that all raw milk must be pasteurized in order to kill
However, though the process of pasteurization lowers the nutritional value of pasteurized cheeses, making them less organic and more artificial, research has shown that the process of pasteurization does not impair the nutritional qualities of the fats, calcium, and …show more content…
Because they have not been heated to a certain temperature or processed in a certain way, the raw milk from the cows, sheep, and goats that is used to make these cheeses still carries pathogens like harmful bacteria, which can potentially and very likely make the people who consume it very sick. These pathogens can include E. Coli, a bacterium normally found in the intestines of cows and goats, the very animals whose udders the raw milk is taken from to be consumed as unpasteurized cheeses. Even in the cleanest, safest, and most ethical environments, regardless of it’s a dairy-processing factory in the United States or a more livestock-friendly farm in Switzerland, livestock can still step in their own fecal matter, which can also contain E. Coli bacteria, thereby contaminating their udders and the raw milk. Some strains of E. Coli are incredibly lethal to humans, and symptoms include dehydration and bloody diarrhea. Oftentimes, hospitalization is needed in order to treat E.Coli. E.Coli is the main reason why the U.S. Food and Drug Administration mandated in 1987 that all raw milk must be pasteurized in order to kill