Is cheese considered milk?

A: Rachel, I was wondering if dairy products like milk, cheese, and yogurt from goats and sheep were acceptable to eat.

A: Alisa, this is one of Go Dairy Free’s most frequently asked questions. In general, all mammal milks (sheep, goat, camel, etc. ) and their related products (cheese, sour cream, etc. ) are classified as dairy. In fact, the American Dairy Goat Association and the Wisconsin Sheep Dairy Cooperative are likely to be found if you search for goat milk and sheep milk online.

The milks from various mammals have slightly different compositions, which is why some people may be allergic to cow’s milk but able to tolerate goat’s milk. So why all the confusion? Since human milk is “designed” specifically for our bodies, it is clearly the milk that causes the fewest allergic reactions in humans. The likelihood of allergenicity decreases as a milk’s chemical composition approaches that of human milk.

In Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, I go into more detail about this. An excerpt from the chapter on goat milk in that book is provided below:

However, there are some additional advantages and disadvantages when comparing products made from goat milk to those made from cow milk. In Go Dairy Free: The Guide and Cookbook, I discuss these as well as the benefits and drawbacks of sheep milk, camel milk, mare milk, and even donkey milk. Since they are not at all alike, you might be surprised by some of the information on each.

Depending on your diet and the reasons you are avoiding dairy, you can decide whether or not to consume these foods. Go Dairy Free’s Chapter 1 (“What is Dairy?”) should assist you in making an informed choice on this matter. It is comprehensive and covers this subject in great detail.

Of course, goat and sheep milk products would still be off limits if you were avoiding dairy in an effort to adhere to a vegan diet (a diet devoid of animal products).

Alisa Fleming is the founder of GoDairyFree. Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living is written by org. In addition to living a dairy-free lifestyle, Alisa has experience providing food for people on a variety of special diets, such as those that require avoiding gluten, soy, eggs, and veganism.

Order the e-book for immediate delivery or download it to your Kindle or iPad if you need Go Dairy Free right away.

Cheese and Health

Dairy products with full-fat content have a lot of saturated fat and a little cholesterol. Milk fat is about 70% saturated fat, 25% monounsaturated, and 5% polyunsaturated It is generally advised to eat cheese in moderation as its ingredients may have a negative impact on health because a high intake of saturated fat can increase LDL cholesterol levels and because cheese is frequently high in sodium.

However, there is ongoing discussion regarding the health effects of cheese. Though the U. S. In order to prevent cardiovascular disease (CVD), the Dietary Guidelines advise choosing low-fat dairy products (milk, yogurt, and cheese). However, some studies indicate that full-fat dairy products may reduce the risk of both CVD and type 2 diabetes. According to these studies, certain nutrients found in cheese, such as calcium and conjugated linoleic acid, may be heart-healthy, and the saturated fatty acids found in cheese may affect the heart differently than other saturated fatty acids, like those found in red meat. Some cheeses are processed by adding bacteria during the fermentation process, which may change how it affects blood cholesterol levels. However, this is a relatively new theory, with the majority of the early evidence coming from specific probiotic-infused cheeses.

It’s crucial to keep in mind that many studies showing the health benefits of cheese have been published and funded by organizations like dairy associations or major businesses that market dairy products. To the best of our knowledge, there were no commercial conflicts of interest in the studies discussed below.

It seems that cheese, especially when red meat is substituted in the diet, may have some benefits for strokes and weight changes. Nevertheless, the dietary habits connected to cheese consumption can have an impact. In the U. S. For instance, a pizza or burger made with refined grains, sodium-rich meats, and saturated fats frequently has cheese added to it. Regardless of the quantity of cheese consumed, such a dietary pattern is likely to have negative health effects. Cardiovascular disease.

In a study of 84,010 women and 43,150 men followed for 26 and 22 years, respectively, replacing one serving of red meat daily with a serving of low-fat dairy, including cheese, was associated with an 11% lower risk of stroke. Replacing red meat with high-fat dairy was associated with a 10% reduced risk. [2]

A meta-analysis including 15 prospective studies found a modestly lower stroke risk in those with the highest intakes of cheese. However, categorizing participants’ cheese intake was difficult due to being highly variable among populations; for example a “high” intake of cheese in one group may have been classified as low in another group. [3]

A systematic review looked at the effects of dairy consumption on metabolic syndrome, a cluster of conditions (excess abdominal fat, high blood pressure, high triglycerides, low HDL cholesterol) that places one at almost double the risk of developing cardiovascular disease and five times the risk of developing type 2 diabetes. Out of 13 cross-sectional and prospective cohort studies, seven studies found a protective effect of dairy foods (including cheese) from metabolic syndrome. The others showed mixed results of different dairy foods or no effect at all. The authors noted limitations in the studies such as a lack of detailed reporting of dairy intake and differences in serving sizes among populations. None of the studies directly compared the effects of low-fat versus high-fat dairy intakes. [4]

A study of 409,885 men and women in nine European countries found that a higher intake of cheese was associated with lower risk of ischemic heart disease. Substituting cheese specifically for red and processed meats was significantly associated with lower risk of heart disease. [5]

Mortality

The European Prospective Investigation into Cancer and Nutrition – Netherlands Cohort (EPIC-NL) of 34,409 Dutch men and women found that bacterial fermented foods were not associated with decreased deaths from all causes with the exception of cheese. Cheese was associated with a decreased risk of death from CVD, particularly strokes. [6] However, the authors were not able to comment on a possible mechanism, as other fermented foods included in the study did not show a protective effect from deaths, and a prior analysis using this same cohort did not find an association with cheese intake and stroke incidence.

A meta-analysis of nine large prospective studies showed no association between cheese and deaths from all causes when comparing the highest with the lowest intakes of cheese. [7]

Prostate cancer

A meta-analysis of prospective studies was performed to look at intakes of dairy products and calcium and prostate cancer risk. Eleven studies were included in the analysis specific to cheese with 887,759 participants. There was a 10% increased risk of prostate cancer with cheese intake of 50 grams a day (about 2 ounces). The authors theorized that a high intake of dairy products may increase blood levels of insulin-like growth factor I (IGF-1), which has been associated with increased prostate cancer and growth of cancer cells. [8]

Weight

A study using the Caerphilly Prospective Cohort Study (CAPS) observed total dairy, milk, cheese, cream, and butter consumption and weight changes in men. CAPS included 2,512 men ages 45–59 years at baseline who were followed for 10 years. The results showed that higher intakes of cheese were associated with a lower body mass index at the 5-year follow-up but not at 10 years. [9] There were no changes in body mass index with intakes of other dairy foods.

A study using three large prospective cohorts of men and women followed changes in their intakes of various protein foods and weight changes over 16-24 years. [10] The participants were free of chronic diseases and obesity at the start of the study. Full-fat cheese was associated with greater long-term weight gain, whereas low-fat cheese was associated with less weight gain. Interestingly, an increasing intake of cheese over time was associated with weight gain when intakes of high glycemic load foods also increased, such as white bread, white rice, or sugars. However, if an increased amount of cheese was eaten instead of these refined starches and sugars, less weight gain was observed.

This most recent study draws attention to a crucial point: cheese-eating foods may have an impact on other health outcomes in addition to weight. Whether cheese is eaten alone, with fresh fruit or nuts, grilled on whole grain toast, melted over eggs cooked in butter, or served with a high-saturated-fat food like bacon or a hamburger on a high-glycemic-load white bun, how it is consumed may have an impact on one’s health.

Despite being high in sodium and saturated fat, cheese is also high in calcium and protein, and some fermented varieties even contain probiotics. A healthy diet can include a small amount of cheese, but how it is consumed is crucial. consuming cheese with products made of refined grains (such as white bread, pasta, and crackers) ) and processed meats may negate its health benefits. However, if cheese is substituted for red and processed meats or eaten as a snack in place of potato chips, it may have health benefits (although nuts are still a better choice for a snack!)

Purchase

Most cheese is sold refrigerated in the dairy case. Some grocery stores display gourmet cheeses in a separate case. There are also boutique cheese shops that may carry more unique varieties of imported or artisan cheeses. A cheesemaker makes cheeses; a fromager or cheesemonger sells cheeses.

Purchasing cheese from a specialty cheese shop is often pricier than cheese found in the dairy case, so it is worth your time to find a seller that can educate you on different types of cheeses available. This will ensure that you receive your money’s worth of the variety that best fits your taste preferences. Consider:

• Type of milk. Sheep’s milk cheeses typically have a mild nutty flavor, while goat’s milk cheeses typically have a rich and buttery texture.
• Texture. Pecorino, Parmigiano-Reggiano, Grana Padano, Manchego, Aged Gouda, Asiago, and Aged Cheddar are hard, granular, crumbly cheeses. Mild Cheddar, Colby, and Gouda are semi-hard cheeses. Haloumi, chevre or goat, and baby Swiss are semi-soft cheeses. Brie, Camembert, Cottage, Feta, Farmer’s, Gorgon
• Location. Even the same type of cheese tastes different when produced in different parts of the world because climate, temperature, the diet of the animals, and the time the animals were milked all affect cheese flavor.

Storage

Softer cheeses like cream, cottage, goat, and shredded types have a high moisture content and should be refrigerated to prevent bacterial growth. The lower moisture in harder cheeses prevents bacteria from developing so they do not need to be refrigerated, but cooler temperatures can preserve their flavor and texture longer. In general, opened soft cheeses last in the refrigerator at 40-45 F for about 2 weeks. After that, there is risk of mold growth. Check the label’s use-by date for storage information about specific cheeses. Unopened refrigerated hard cheeses last about 2-4 months; if opened they last about 1 month. Sealed and opened hard cheeses last even longer in the freezer, about 7 months, if they are tightly sealed from oxygen.

Although cheese may be sold in plastic wrapping or cellophane, tightly wrapped plastic can cause too much moisture to collect and increases the risk of rotting. Rewrapping the cheese loosely in wax paper or aluminum foil can prevent the cheese from drying out but allow it to “breathe.” If the cheese is refrigerated and has a strong odor, it may be placed in a sealed plastic container. It can also be placed in the produce drawer in the refrigerator to further regulate temperature, minimize exposure to oxygen, and prevent odor transfer to other foods.

“EXPIRED” MILK TURNED INTO FREE FOOD – how to make farmer’s cheese at home