The main difference between pasteurized and unpasteurized goat cheese is how the milk is treated during making. Pasteurized goat cheese uses milk that is heated to high temperatures (usually 72°C for 15 seconds or 63°C for 30 minutes) to kill harmful bacteria. Unpasteurized or raw goat cheese uses milk that has not been heated this way. This difference changes the taste, nutrition, safety, and rules about selling the cheese. It is important to understand these differences when choosing goat cheese for cooking.
DeJong Cheese’s goat cheese products are made exclusively from pasteurised goat milk.
What happens when goat milk is pasteurized?
Goat cheese pasteurization means heating goat milk to certain temperatures for exact amounts of time. This kills dangerous bacteria but keeps the milk good for making cheese. There are two common ways: High Temperature Short Time (HTST) at 72°C for 15 seconds, or Low Temperature Long Time (LTLT) at 63°C for 30 minutes. This process destroys bad bacteria like Listeria, Salmonella, and E. coli while keeping most of the milk’s nutrition.
When milk is pasteurized, the heat changes the milk’s proteins and stops enzyme activity. The casein proteins change a little, which affects how the cheese forms during making. Natural enzymes in raw milk are mostly destroyed, so pasteurized cheese often needs special cultures added to develop flavor. The process also reduces natural bacteria that would make the cheese more complex.
At our factory, we carefully control the pasteurization to get the best results. The milk goes through special heat machines that heat and then quickly cool it. This prepares the milk for adding cultures that will help make the cheese.
How does pasteurization change the taste of goat cheese?
Pasteurization greatly changes goat cheese flavor by changing the natural enzymes and bacteria that create taste. Raw goat cheese usually has more complex, interesting flavors with earthy, grassy notes and a special tangy taste that develops as the cheese ages. Pasteurized versions have cleaner, more consistent flavors that are milder and more similar between batches.
The heat treatment during pasteurization destroys many natural bacteria and enzymes that would help create flavor complexity. These small organisms make different compounds during cheese aging, including acids and other substances that create depth and character. In pasteurized cheese, we add starter cultures to develop flavor, which makes more predictable but possibly less diverse tastes.
Differences in texture also alter the flavour. Unpasteurized goat cheese often becomes creamier and more complex because of natural enzymes working on milk proteins. This texture change can improve how flavors are released when you eat the cheese. Our fresh goat cheese varieties, whether pasteurized or not, keep their pure taste through careful processing, though cheese experts may notice small differences between the two types.
Is unpasteurized goat cheese safe to eat?
Unpasteurized goat cheese can be safe to eat when made with strict cleanliness rules and properly aged, but it has higher risks than pasteurized types. Pregnant women, young children, elderly people, and those with weak immune systems should avoid raw milk cheeses because of possible exposure to harmful bacteria like Listeria, which can cause serious illness in at-risk groups.
Rules about selling raw cheese are different in different places. In the European Union, raw milk cheeses are widely available with special production and labeling requirements. The United States allows raw milk cheese sales only if aged for at least 60 days at temperatures above 35°F (1.7°C), because this aging time reduces bacteria risks. Many countries require clear labels to tell consumers when cheese is made from unpasteurized milk.
Proper handling and storage are very important for raw goat cheese safety. Keep unpasteurized cheese cold at or below 4°C, eat it before the expiration date, and avoid mixing it with other foods. Buy from trusted producers who maintain high cleanliness standards and regular testing. Our production facilities also apply strict quality controls to all our pasteurised varieties, including regular bacterial testing and compliance with safety principles.
What are the nutrition differences between pasteurized and unpasteurized goat cheese?
The nutrition differences between pasteurized and unpasteurized goat cheese are fairly small, though some important differences exist. Raw goat cheese keeps higher levels of heat-sensitive vitamins, especially vitamin C and certain B vitamins, which can be reduced by 10-20% during pasteurization. The protein and mineral content, including calcium and phosphorus, stays mostly the same because these nutrients are not affected by heat.
Unpasteurized goat cheese contains active enzymes and probiotics that may help digestion. These helpful bacteria can support gut health and possibly improve lactose digestion for sensitive people. The enzymes in raw cheese may help the body use nutrients better by partially breaking down proteins and fats. However, the probiotic content changes a lot based on how the cheese is made and stored.
Both cheese types provide excellent sources of complete protein, essential fatty acids, and minerals the body can easily use. The fat content usually stays consistent at around 16-25% depending on the specific type. While pasteurization may slightly reduce certain vitamin levels, it doesn’t greatly affect the cheese’s overall nutritional value as a source of high-quality protein and calcium.
How do you choose between pasteurized and unpasteurized goat cheese?
Choosing between pasteurized and unpasteurized goat cheese depends on personal health needs, taste preferences, how you plan to use it, and what is available locally. For everyday cooking and spreading, pasteurized types offer consistency and safety, especially when serving to different groups of people. Those wanting complex flavors for cheese boards or special occasions might prefer the interesting character of raw milk cheeses, if they can safely eat them.
Think about how you plan to use the cheese when selecting. Pasteurized fresh goat cheese works very well in cooked dishes, salads, and spreads where consistent texture and mild flavor are wanted. Our fresh varieties, including spreadable options and convenient shapes, provide versatility for both hot and cold preparations. Unpasteurized aged goat cheeses are best when served at room temperature, allowing their complex flavors to fully develop.
Quality signs stay the same regardless of pasteurization. Look for cheese with clean, fresh smell, appropriate texture for its type, and proper packaging. Check expiration dates carefully, especially for unpasteurized varieties. Whether choosing our natural, honey, or herb-mixed varieties, proper storage and handling ensure the best quality. Consider starting with pasteurized options if new to goat cheese, then exploring raw milk varieties as your taste develops and comfort level increases.
