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Evaluating the Benefits and Risks of Organic Raw Milk Cheese

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Evaluating the Benefits and Risks of Organic Raw Milk Cheese Evaluating the benefits Master’s and risks of organic raw Thesis milk cheese. Challenges in the production of 2014 organic cheeses made from raw milk. Picture was taken at Caws Teifi Cheese, Wales Szabolcs Elek Student ID: 201301852 Supervisor: Mette Krogh Larsen Master in Organic Agriculture Department of Food Science – and Food Systems, University of Aarhus University Hohenheim (D) & Aarhus University (DK) 2014.10.10. Table of Contents Introduction ............................................................................................................................................. 1 Materials and methods ....................................................................................................................... 1 Chapter I. - Regulation of raw and organic milk ...................................................................................... 2 Basic requirements for producing raw milk ........................................................................................ 2 Producing raw milk cheese .................................................................................................................. 3 Processing facilities ............................................................................................................................. 3 Exception ............................................................................................................................................. 3 Microbiological characteristics of raw-milk cheese ............................................................................ 4 Labels ................................................................................................................................................... 4 Regulations on organic milk and cheese production .......................................................................... 4 Organic livestock, dairy farming ...................................................................................................... 4 Organic Feed .................................................................................................................................... 4 Animal welfare ................................................................................................................................ 5 Veterinary measures ....................................................................................................................... 5 Conversion of livestock and livestock products, certification of farms .......................................... 5 Organic Dairy Products ........................................................................................................................ 5 Organic milk ..................................................................................................................................... 5 Organic cheese ................................................................................................................................ 5 Additives and preservatives ............................................................................................................ 6 Bacteria, Enzymes and GMO-s ............................................................................................................ 6 Labelling .............................................................................................................................................. 6 Chapter II. – Production of raw milk cheese and food safety ................................................................. 7 Raw milk compared with pasteurized milk ......................................................................................... 7 Milk pasteurization – how is milk pasteurized and why ..................................................................... 8 Risk of recontamination .................................................................................................................. 8 Pathogens in raw and pasteurized milk .............................................................................................. 9 Spoilage bacteria in raw and pasteurized milk .................................................................................. 11 Fermentation flora in raw and pasteurized milk – acid bacteria ...................................................... 11 Enzymes in raw and pasteurized milk ............................................................................................... 12 Acid phosphatase, alkaline phosphatase and xanthine oxidase ................................................... 12 Lysozyme and lactoperoxidase ...................................................................................................... 12 Lipoprotein lipase .......................................................................................................................... 13 Plasmin, plasminogen .................................................................................................................... 13 Other enzymes .............................................................................................................................. 14 Cheese made from raw or pasteurized milk ..................................................................................... 15 Acidifying bacteria- starter cultures .................................................................................................. 18 Starter cultures – LAB .................................................................................................................... 18 Non-starter lactic acid bacteria ..................................................................................................... 18 Secondary starters & enzymes ...................................................................................................... 19 Rennet & coagulation ........................................................................................................................ 20 Fresh cheese ...................................................................................................................................... 20 Small cheeses – surface and inside ripening ..................................................................................... 21 Large cheeses undergoing maturation .............................................................................................. 22 Food safety and cheeses ................................................................................................................... 23 HACCP and cheese production .......................................................................................................... 23 PDO cheeses ...................................................................................................................................... 23 Chapter III. – Cheese made from organic milk ...................................................................................... 24 Manufacture of organic cheese ........................................................................................................ 25 Organic dairy farming. Effect of different diets on milk and cheese quality .................................... 25 Different compounds: ....................................................................................................................... 27 Fatty acids influenced by feed ....................................................................................................... 27 Conjugated linoleic acid ................................................................................................................ 28 Terpenes ........................................................................................................................................ 30 Phyto estrogens ............................................................................................................................. 30 Enzymes and bacteria ........................................................................................................................ 31 Rennet and GMOs ............................................................................................................................. 31 Difficulties & challenges in organic cheese production .................................................................... 32 Feed ............................................................................................................................................... 32 Animal welfare .............................................................................................................................. 32 Preservatives ................................................................................................................................. 33 Cheese mites ................................................................................................................................. 33 Chapter IV. - Discussion ......................................................................................................................... 34 Summarizing the major points researched in this Thesis affecting cheese quality .......................... 34 Pasteurization ................................................................................................................................ 34 Feed ............................................................................................................................................... 35 Factors affecting cheese quality and consumer willingness to pay for organic and
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