Raw Vs. Pasteurized Cheese Health Benefits

Cheese is made with a variety of milk products, including the milk from cows, goats and sheep. Cheese is also made with raw milk in addition to pasteurized milk. While raw milk cheese production is tightly controlled, there are health benefits when compared to pasteurized cheese.

Beneficial Enzymes

Raw milk cheese has many enzymes, including lysozyme, that are destroyed in the pasteurization process. Lysozyme breaks down the cell walls of dangerous bacteria.

Beneficial Bacteria

Lactobacilli, found in raw milk cheese, is a bacteria that breaks down lactose. Lactose intolerance, the inability to digest lactose, causes digestive upset. Studies show that 80 percent of people with lactose intolerance were able to tolerate raw milk dairy products like cheese.

Vitamins

Heat pasteurization destroys important vitamins. Raw milk cheese contains up to 10 percent more vitamin A and up to 20 percent more vitamin C than pasteurized cheese.

Conjugated Linoleic Acid

Raw milk contains conjugated linoleic acid, which studies show helps fight cancer and speed weight loss.

Availablity

Pasteurized cheese is readily available at supermarkets. The sale of raw milk is illegal in most areas. Raw milk cheese that has been aged 60 days is available in some areas.

References

• Raw Milk Facts
• Weston A. Price Foundation