Why Unpasteurized Cheese Isn't Advertised as a Probiotic Food

Sam Arora, a dairy science expert from the University of Punjab and a food science specialist from the University of Guelph, sheds light on why unpasteurized cheese isn't typically advertised as a probiotic food. This article delves into the scientific nuances behind cheesemaking and the age-old question of probiotics in cheese.

The Role of Probiotics in Cheese

Probiotics are live beneficial bacteria that maintain a healthy digestive system. In the world of yogurt, probiotic strains like Lactobacillus and Bifidobacterium are commonly added to promote these benefits. However, the same cannot be said for cheese, at least not in the traditional sense.

According to Dr. Arora, there are only about eight strains of bacteria that can be considered probiotic, and none of these are integral to the cheesemaking process. This is crucial to understanding why unpasteurized cheese isn't typically marketed as a probiotic food.

The Science Behind Cheese

The art and science of cheesemaking are closely aligned. Each step is meticulously controlled to ensure the cheese retains its unique character and safety. This includes the use of specific bacteria, which are not probiotics but rather cheese cultures.

Dr. Arora explains, 'Scientists have identified about eight strains that could theoretically be considered probiotic, but none of these bacteria are used in the cheese-making process. The bacteria used in cheesemaking are selected to meet specific flavor, texture, and safety criteria.'

Process and Probiotic Activity

The key to understanding why unpasteurized cheese isn't a probiotic food lies in the aging process. Unpasteurized cheese must age for at least sixty days to ensure that harmful bacteria have died off. This aging process, while beneficial for flavor and texture, destroys the probiotic bacteria.

Dr. Arora notes, 'Unpasteurized cheese has some probiotic activity, but it must age for at least sixty days to ensure that all bacterial activity is minimized. During this aging process, any potential probiotic bacteria become insignificant.'

The Role of Manufacturers

Manufacturers of yogurt often add specific probiotic strains to their products. This is permissible because the addition of these strains enhances the probiotic content without affecting the taste or texture of the yogurt. Conversely, cheesemakers don't have the luxury of adding probiotics because it would alter the traditional process and the final product.

Dr. Arora elaborates, 'Manufacturers can add probiotic strains to yogurt, as these strains enhance the probiotic content without changing the taste or texture. However, cheese manufacturers cannot add these strains because it would deviate from the traditional cheesemaking process and result in a different end product.'

Conclusion

In conclusion, while unpasteurized cheese may have some natural probiotic activity, it is not typically advertised as such due to the strict aging process required. This process ensures the cheese is safe and meets the desired taste and texture standards. The scientific and regulatory frameworks in place dictate that traditional cheese cannot be marketed as a probiotic food.

For those seeking probiotics, yogurt and other probiotic-rich foods remain the most reliable options.